This is a recipe for Hunter’s Stew also called Bigos. It is a harmonious blend of flavors and is known as the Polish national dish.
Ingredients 
- 3lbs. sauerkraut
- 2lbs green cabbage, chopped like sauerkraut
- 2lbs. ham with bone, pork spareribs or pork rib roast
- 2 tablespoons butter or margarine
- 2 bay leaves
- 1oz. dried mushrooms, chopped
- 1lb. Polish smoked sausage, cut into 1/2-inch cubes
- 20 black peppercorns
- 1lb. Polish white sausage with garlic, cubed
- 10 allspice berries
- 1 lb. bacon, cut up
- 1/2 teaspoon salt
- 11 cups beef broth, bouillon or water
Instructions
- Rinse sauerkraut with cold water, drain well.
- In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt.
- Add 6 cups broth, bouillon or water. Cook uncovered, 15 min. over medium heat.
- Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool.
- Place cabbage in a large saucepan. Add remaining 5 cups broth, bouillon or water. Bring to boil.
- Cook, uncovered, over medium heat, 1 hour or until cabbage is tender. Add to sauerkraut mixture.
- Bone cooked meat; Cut the meat into 1/2-inch cubes.
- Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Saute over medium heat 10 min or until browned. Add to sauerkraut mixture.
- In same skillet, saute` bacon over medium heat until crisp. Drain bacon on paper towels. Add to sauerkraut mixture. Cover; cook over low heat 1 hour or longer.
- Remove and discard bay leaves. Serve hot. Makes 12 to 14 servings.
USE ONLY MEAT WITH LARGE BONES, SO BONES CAN BE REMOVED EASILY. THE SECRET OF OLD-TIME BIGOS IS THAT IT IS BETTER AS IT’S REHEATED ON SUCCESSIVE DAYS, PEAKING AT THE 6TH OR 7TH DAY. IN BETWEEN, STORE COVERED IN THE REFRIGERATOR.
Contributed by Magdalena Popek, au pair in Illinois 2004
Photos by: Laurel F {flickr}; Eugene Kim {flickr}