Bigos-style pork and sauerkraut stew
60 min
Serves 6
5 plants
*estimate per serving
Polish hunter's stew. Smoky, tangy and even better the next day.
See all the swaps free - make your free accountMake ahead: Keeps 4 days in the fridge. Freezes well.
Products we've checked
500g sauerkraut, drained
1 tin (400g) chopped tomatoes
6 rye bread slices, to serve
Other ingredients
1 tbsp extra virgin olive oil
600g pork shoulder, diced
2 onions
250g mushrooms
1/2 white cabbage, shredded
2 tsp smoked paprika
1 tsp caraway seeds
2 bay leaves
1 pinch black pepper
What to do
- 1
Brown the pork in the oil in a big pot. Set aside.
- 2
Cook the onions and mushrooms for 8 minutes.
- 3
Add the sauerkraut, cabbage, tomatoes, spices and 300ml water.
- 4
Put the pork back in. Cover.
- 5
Simmer on low for 1 hour or more. Stir now and then.
- 6
Serve with rye bread.
Photo: Photo by Markus Winkler on Pexels