Bigos (Polish Hunter's Stew)

Steps

1. 1
   Step 1:

   Put the sliced cabbage in a heavy casserole dish.

2. 2
   Step 2:

   Add the beef stock and cook over low heat for about 50 minutes, until the cabbage is tender.

   50 min
3. 3
   Step 3:

   Cut the soaked mushrooms into strips.

4. 4
   Step 4:

   Reserve the mushroom soaking water.

5. 5
   Step 5:

   Heat the lard and fry the German sausages and bacon.

6. 6
   Step 6:

   Scoop out the sausages and bacon, leaving the fat in the pan.

7. 7
   Step 7:

   Fry the chopped onions in the same pan for 5–8 minutes, until lightly browned.

   5–8 min
8. 8
   Step 8:

   Add the mushrooms and their soaking liquid, along with all the cooked meat, onions, and prunes; cover and cook for 20 minutes.

   20 min
9. 9
   Step 9:

   Add the bay leaf, cloves, peppercorns, juniper berries, allspice berries, red wine, and tomato purée, then bring to a simmer.

10. 10
    Step 10:

    Cover and cook for 1 hour.

    1 h
11. 11
    Step 11:

    Season well and leave to cool.

12. 12
    Step 12:

    Keep covered and chilled for up to 2 days; the flavor improves over a couple of days.

13. 13
    Step 13:

    Reheat until piping hot before serving.