Ingredients

• Sauerkraut, drained 1 kg
• White cabbage, shredded 500 g
• Pork shoulder, cubed 500 g
• Smoked kielbasa, sliced 300 g
• Smoked bacon, diced 150 g
• Onions, chopped 2 medium (250 g)
• Dried porcini mushrooms 20 g
• Prunes, pitted 100 g
• Tomato paste 2 tbsp (32 g)
• Dry red wine 200 ml
• Water 400 ml
• Bay leaves, allspice and juniper berries 3 leaves, 5 berries each
• Salt and ground black pepper to taste
• Lard or vegetable oil 1 tbsp

Instructions

1. 1

   Soak the mushrooms in the 400 ml of water for 30 minutes, then chop them and keep the soaking water.

2. 2

   Put the sauerkraut and fresh cabbage in a large heavy pot with the mushrooms, their soaking water, the bay leaves, allspice and juniper, cover and simmer for 30 minutes.

3. 3

   Meanwhile, fry the bacon in the lard for 5 minutes, add the pork and brown for 8 minutes, then add the onions and cook for 5 minutes more.

4. 4

   Add the meat and onions to the cabbage along with the kielbasa, prunes, tomato paste and wine.

5. 5

   Simmer on low heat, partly covered, for 2 to 2.5 hours, stirring from time to time, until the cabbage is soft and brown and the liquid has mostly evaporated.

6. 6

   Season with pepper and a little salt only if needed, as the sauerkraut and meats are already salty.

7. 7

   Let the bigos cool, then reheat it before serving; it tastes better on the second or third day.