Light Bigos Bowl (Modern Hunter’s Stew)

• 500 g Pork loin roast boneless
• 250 g Smoked sausage
• 1 large Yellow onion
• 250 g Mushrooms
• 400 g White cabbage
• 500 g Sauerkraut
• 2 tbsp Tomato purée
• 1 tsp Caraway seeds
• 2 Bay leaves
• 1 tsp Black peppercorns
• 120 g Prune, pitted
• 600 ml Water
• 1 tbsp Vegetable oil
• ½ tsp Fine sea salt
• 120 g Sour cream
• 10 g Fresh dill

1. Cut the pork into bite-size pieces and slice the smoked sausage. Thinly slice the onion, slice the mushrooms, and shred the white cabbage.
2. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the pork and cook for 5 to 7 minutes, turning, until lightly browned.
3. Add the onion and mushrooms with the fine sea salt and cook for 6 to 8 minutes, stirring, until the onion softens and the mushrooms give up their liquid.
4. Stir in the tomato purée and caraway seeds and cook for 1 minute until fragrant. Add the shredded white cabbage and cook for 3 to 4 minutes to start it wilting.
5. Add the sauerkraut, bay leaves, black peppercorns, prunes and water, then bring to a gentle simmer. Cover and cook on low for 45 minutes, stirring occasionally, until the pork is tender and the cabbage is soft.
6. Stir in the smoked sausage and simmer, uncovered, for 10 to 12 minutes until the sausage is hot and the stew looks slightly thickened. Taste and adjust with a little more fine sea salt if needed.
7. Finely chop the fresh dill. Serve the bigos hot in bowls with a spoonful of sour cream and a sprinkle of dill.

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