Bigos (Polish hunter's stew) Recipe

Place the shredded white cabbage in a heavy casserole dish. Pour in the 250 ml beef stock, then cover and cook over a low heat for about 50 minutes, or until the cabbage is quite tender.

If using dried mushrooms, cut the rehydrated mushrooms into strips, making sure to save their soaking water. Heat the 2 tbsp lard in a large, heavy pan or Dutch oven over medium-high heat. Add the German sausages and bacon, frying until browned and rendered. Scoop out the cooked meats and set aside, leaving any fat in the pan.

Add the chopped onion to the same pan and fry for 5–8 minutes, stirring occasionally, until it's softened and lightly browned.

Return the cooked sausages and bacon to the pan with the onions. Stir in the mushrooms, their soaking liquid, and the prunes. Cover the pot and let it cook for another 20 minutes.

Now, add the bay leaf, cloves, peppercorns, juniper berries, and allspice berries. Pour in the 90 ml red wine and 2 tbsp tomato purée. Bring the mixture to a gentle simmer, then cover again and cook for another 1 hour. The stew should be thick and deeply colored.

Season the bigos well with salt and pepper to taste. Let it cool completely before covering and chilling. This stew keeps well in the fridge for up to two days, and many cooks find its flavors deepen and improve over that time. Reheat until it's steaming hot all the way through before serving.