Polish Hunter's Stew (Bigos)

Ingredients

• 1kg sauerkraut, (kapusta kiszona)
• 2 onions (large), chopped
• 5 bay leaves, (liść laurowy)
• 5 allspice seeds, (ziele angielskie)
• 2 pinches cumin seeds, (kminek)
• 8 whole peppercorns
• 20g porcini mushrooms, dried (borowik szlachetny)
• 20g bay bolete mushrooms, dried (podgrzybek brunatny)
• 4 podwawelska sausages, (smoked pork sausage)
• 1 white cabbage
• 1 pinch salt
• 100ml olive oil
• 170g tomato purée
• 230ml chicken stock
• 250g diced pork, optional
• 250g diced beef, optional
• 180g bacon lardons, optional

Method

1. For an example of what ingredients you will need from a Polish shop, see the following image:
   
2. Soak died mushrooms for about 1 hour. When soft, chop (reserve water from soaking mushrooms).
3. If using raw meats, cut into bite size pieces, sprinkle with salt and pepper. In a large pot (4-5 quart) heat oil and sear meats. Remove meat from pan.
4. Add cubed bacon (if using) and render for a few minutes. Add onion. Sauté until golden brown, for about 3 minutes. In the mean time thinly slice fresh cabbage.
5. When onions are cooked add fresh cabbage to the pot, return the cooked beef/pork, chopped dried mushrooms. Add sausage and stock, tomato paste, salt, bay leaves, cumin, peppercorns, allspice seeds and mix. Cover and cook on medium to medium low heat for about 15 min (until cabbage is soft). Stir occasionally.
6. Add sauerkraut, mix, cover and cook for another 1 and a half hours.