Bigos
Polish hunter's stew combining braised meat, cabbage, and tomato paste in a deep, savory braise. Slow-cooked until flavors meld and meat becomes tender, served warm in bowls.
Ingredients
Method
Cut pork shoulder into 1-inch cubes. Dice onions, mince garlic, and slice red cabbage into 1/2-inch ribbons. Cut carrots into 1/4-inch rounds.
Heat olive oil in a large Dutch oven or heavy skillet over medium-high heat. Working in batches, brown pork cubes on all sides, about 3–4 minutes per batch. Transfer to a plate.
In the same pot, sauté diced onion and minced garlic until softened, about 2 minutes. Stir in tomato paste and paprika, coating the onions evenly, and cook for 1 minute.
Pour in vegetable broth, scraping the bottom of the pot to deglaze. Return browned pork to the pot along with any accumulated juices.
Add red cabbage, sauerkraut, carrots, and bay leaves. Stir well to combine. Season with salt and black pepper to taste.
Bring to a simmer on the stovetop, then reduce heat to low. Cover and simmer for 2.5–3 hours (or use a slow cooker on low for 6–8 hours), stirring occasionally, until pork is very tender and flavors have melded.
Taste and adjust seasoning with additional salt, pepper, or paprika. Remove bay leaves. Serve hot in deep bowls.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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