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Bigos, Polish Hunter''s Stew

Name: Bigos, Polish Hunter''s Stew
Total time: 150 min
Yield: 6 servings
Ingredients: 80 g Prunes; 150 g Bacon bits; 200 g Sausage; 1 Onion; 1/2, émincé White cabbage; 400 g Sauerkraut; 150 g Mushroom; 2 c. à s. Tomato paste; 2 feuilles Feuille de laurier; 5 Juniper berries; 150 ml Red wine; 1 pincée Salt; 1 pincée Pepper

Preparation time: 2 h 30
Servings: 6 servings

Ingredients

6 servings

Prunes — to buy80 g
Bacon bits — to buy150 g
Sausage — to buy200 g
Onion — to buy1
White cabbage — to buy1/2, émincé
Sauerkraut — to buy400 g
Mushroom — to buy150 g
Tomato paste — to buy2 c. à s.
Feuille de laurier — to buy2 feuilles
Juniper berries — to buy5
Red wine — to buy150 ml
Salt — to buy1 pincée
Pepper — to buy1 pincée

Preparation

Soak the prunes in a bowl of warm water while you prepare the rest.
In a large pot, cook the bacon lardons and sliced sausage for 5 minutes over medium heat, until they release their fat and start to brown.
Add the sliced onion and sweat for 4-5 minutes, then add the shredded white cabbage and drained sauerkraut.
Add the sliced mushrooms, tomato paste, drained prunes, bay leaves and juniper berries, then pour in the red wine and a little water to half-cover.
Bring to a simmer, cover and cook over very low heat for 2 hours, stirring occasionally, until the cabbage is meltingly soft and the flavors have blended well.
Uncover for the last 20 minutes if the bigos is too watery, so it reduces and thickens.
Taste and adjust salt, pepper and tanginess (a bit more sauerkraut if you want more punch): bigos is even better reheated the next day.