Bigos (Polish hunter's stew)

• White Cabbage1 sliced
• Beef Stock1 cup
• Mushrooms3½ oz
• Lard2 tablespoons
• German Sausages1 lb
• Bacon8¾ oz
• Onion2 chopped
• Beef1¾ lb
• Prunes7 oz
• Bay Leaf1
• Cloves2
• Peppercorns12
• Juniper Berries4
• Allspice Berries4
• Red Wine6 tbsp
• Tomato Puree2 tablespoons

Instructions

1. 1

   Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.

2. 2

   Cut the soaked mushrooms into strips and save the soaking water.

3. 3

   Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan.

4. 4

   Fry the onion in the same pan for 5-8 mins until lightly browned.

5. 5

   Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool.

6. 6

   Will keep covered and chilled for up to two days.

7. 7

   Bigos improves in flavour over a couple of days.

8. 8

   Leave to cool first.

9. 9

   Reheat until piping hot before serving.