
One of my favorite Polish dishes is Hunter's Stew, or Bigos. I'm sure there are many variations of this recipe all over the internet, as well as different ones from family to family, but I wanted to share with you how I make it, because my way is the best hehe. If you don't like cabbage, this recipe is not for you. But you really need to give cabbage another shot because it has tons of health benefits such as treatment of constipation, stomach ulcers, headache, excess weight, skin disorders, eczema, jaundice, scurvy (vitamin C deficiency), rheumatism, arthritis, gout, eye disorders, heart diseases and ageing. Cabbage is also rich in iodine, which helps in proper functioning of the brain and the nervous system, this makes it good in treatment of Alzheimer's disease. Oh and if you measure things really precisely when you cook, this recipe is not for you, I usually taste as I go, but luckily there is not too much to measure in this one. One of these days I will write down measurements but for now you will just have to deal with it.
You need 1 head of cabbage
1 jar, or bag or 2 cans of saurkraut
mushrooms (I use portabella)
for the meat you can use pork and polish sausage chopped up and browned. I use venison that is cooked in a crockpot for a few hours, and it works great
bay leaves (larger green dried leaves sold in the spice and seasoning section, come in the same kind of container as other spices)
pepper
tomato sauce...the canned kind, just one small can
Ok so first take the saurkraut and put it in a colander and rinse it for a while, to get all the sour taste out of it.
Put it in a LARGE sauce pan and cover with water, just enough water to cover it, not too much. Bring to boil, let it simmer a while stirring occasionally to let out the "gasses" lol. You can add some pepper and the bay leaves, I use about 4, you can take these out at the very end or leave them in, just don't eat them they taste gross.....
While that continues to simmer (uncovered) start cutting up the cabbage into small pieces and add it in a little at a time...so chop a little, add, stir....chop, add, stir....until you have the whole head of cabbage chopped up and added in....do not use the very center of the cabbage its too hard. Cut up the meaat into small pieces and brown lightly, chop up the mushrooms. Add the meat and chopped up mushrooms and more pepper (I use it generously) to the cooking cabbage, cover and let simmer stirring occasionally. You should not have to add any more water, unless it looks like there is none on the bottom, you don't want it to be watery.
This will need to cook a while, until the cabbage is tender, so check it often. When its close to being done, add the can of tomato sauce and let simmer a little longer, and voila, there you have it. This will make your house smell awful while you are cooking is, just a warning, but it tastes great, especially reheated the next day.
You really need to try it....really its delish!
