👨‍🍳 Instructions

1. 1

   Prepare the mushrooms: Soak dried mushrooms in 2 cups of warm water for at least 2 hours, or until fully rehydrated. Drain the mushrooms, reserving the soaking liquid. Strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit. Roughly chop the rehydrated mushrooms. Rinse the sauerkraut under cold running water if you prefer a milder flavor, then squeeze out as much moisture as possible. Shred the fresh cabbage thinly. The ratio of sauerkraut to fresh cabbage significantly impacts the final taste; adjust to your preference.

   ⏱️ 2 hours (for soaking)
2. 2

   Render the bacon: In a large, heavy-bottomed pot or Dutch oven (at least 6-quart capacity), cook the diced bacon over medium heat until it's golden brown and crispy. Using a slotted spoon, remove the bacon bits to a plate lined with paper towels, leaving the rendered fat in the pot. If there isn't about 3 tablespoons of fat, add lard or additional bacon fat.

   ⏱️ 10-15 minutes
3. 3

   Brown the pork: Increase the heat to medium-high. Add the cubed pork shoulder to the hot fat in batches, being careful not to overcrowd the pot. Sear the pork on all sides until deeply browned and caramelized. This browning (fond) is crucial for developing rich flavor. Remove the browned pork to the plate with the bacon. Reduce heat to medium.

   ⏱️ 15-20 minutes
4. 4

   Sauté the cabbage: Add the shredded fresh cabbage to the pot. Sauté, stirring frequently, until it begins to soften and wilt, about 5-7 minutes. Then, add the squeezed sauerkraut to the pot and stir to combine with the fresh cabbage. Cook for another 5 minutes, allowing some moisture to evaporate.

   ⏱️ 10-12 minutes
5. 5

   Combine ingredients: Add the chopped rehydrated mushrooms, bay leaves, allspice berries, and caraway seeds to the pot. Stir in the tomato paste until it coats the vegetables. Pour in the strained mushroom soaking liquid and the red wine. Scrape the bottom of the pot to loosen any browned bits. Return the browned pork and cooked bacon to the pot. Add enough water or broth to barely cover the ingredients. Stir everything well.

   ⏱️ 5 minutes
6. 6

   Simmer the stew: Bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for at least 2 hours. Stir occasionally, checking to ensure it doesn't stick and adding a splash more water or broth if it becomes too dry. The pork should become tender.

   ⏱️ 2 hours
7. 7

   Add remaining ingredients: After the initial 2 hours of simmering, stir in the sliced kiełbasa, halved prunes, and dried marjoram. Continue to simmer, covered, for another 1 to 1.5 hours, or until the kiełbasa is cooked through and the flavors have melded beautifully. The stew should be thick and rich.

   ⏱️ 1-1.5 hours
8. 8

   Adjust seasoning and consistency: Taste the bigos and adjust seasoning with salt and freshly ground black pepper as needed. If the stew is too thin for your liking, remove the lid and simmer gently for an additional 15-30 minutes to allow excess liquid to evaporate. The final consistency should be thick and hearty.

   ⏱️ 15-30 minutes (optional)
9. 9

   Cool and rest: For the best flavor, allow the bigos to cool completely, then refrigerate it overnight. This chilling period allows the flavors to meld and deepen significantly. Bigos is famously improved by reheating.

   ⏱️ Overnight (recommended)
10. 10

    Reheat and serve: Reheat the bigos thoroughly over low heat on the stovetop or in a low oven until piping hot. Serve hot, traditionally accompanied by crusty rye bread. It can also be served in hollowed-out bread bowls. Bigos is a staple for Polish Christmas Eve (Wigilia) and a perfect hearty meal for cold weather.

    ⏱️ 30-45 minutes (reheating)