Bigos (Polish Hunter’s Stew with Sauerkraut and Sausage)

• 1 large Yellow onion
• 700 g Pork shoulder, boneless
• 250 g Mushrooms
• 300 g Smoked sausage
• 600 g White cabbage
• 500 g Sauerkraut, drained
• 2 tbsp Tomato purée
• 80 g Prune, pitted
• 1 tsp Caraway seeds
• 2 Bay leaves
• 1 tsp Black peppercorns
• 600 ml Water, hot

1. Peel and finely chop the onion. Cut the pork into bite-size pieces, slice the mushrooms, slice the sausage, and shred the cabbage.
2. Set a large dutch oven over medium-high heat and add the pork. Cook for 6 to 8 minutes, stirring occasionally, until lightly browned in places and the fat begins to render.
3. Add the onion and mushrooms to the pot. Cook for 8 to 10 minutes, stirring, until the onion softens and the mushrooms have given up their liquid and start to colour.
4. Stir in the tomato purée and cook for 1 minute to take off the raw edge. Add the sausage, cabbage, sauerkraut, prunes, caraway seeds, bay leaves, and black peppercorns, then pour in the hot water.
5. Bring to a gentle simmer, then reduce the heat to low and cover. Cook for 1 hour 45 minutes, stirring every 20 to 30 minutes, until the cabbage is very tender and the stew tastes rich and rounded.
6. Uncover and simmer for 10 to 12 minutes to thicken slightly, stirring so it does not catch. Remove the bay leaves before serving.

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