|
|
 |
Bigos
Hunter's
Stew
A
thick meat and cabbage stew,
this
is best made one or two days in advance (serves 2-3)
Ingredients:
250g
white cabbage, copped and blanched
250g
sauerkraut, drained
150g
Polish sausage, sliced
150g
smoked bacon, chopped
150g
dried Polish mushrooms
an
onion, chopped
1
large carrot, peeled and sliced 2 bay leaves
tsp
black peppercorns
tsp
caraway seeds
100g
raisins
100ml
red wine
salt
and pepper
olive
oil |
Method:
Cover
the dried mushrooms with water in a pan and simmer until soft. Drain
and reserve the stock.
Fry
the bacon and sliced sausage in a little olive oil for two to three
minutes then set aside.
In
a large saucepan place the cabbage, sauerkraut, mushrooms, mushroom
stock, onion, peppercorns, carrots, raisins, caraway seeds and bay leaves.
Add
250ml water and bring to the boil.
Simmer
for one hour, stirring frequently. Add the bacon, sausage and red
wine and cook for a further 30 minutes. Season to taste.
|