- 4 thick Hickory smoked bacon, ½-inch slices
- 1 large Onion, cut into ¼-inch slices
- 1 lb Smoked kielbasa, cut into ½-inch slices
- 1 lb Pork shoulder, 1-inch cubes
- 1 lb Beef chuck, 1-inch cubes
- 8 oz Whole mushrooms, quartered
- 5 cloves Garlic, chopped
- 3 medium Carrot, diced
- 1½ lb Sauerkraut, drained but not rinsed
- 5 cups Cabbage, shredded (Sub: pre-cut cabbage)
- 1½ tsp Dried thyme
- 1½ tsp Dried marjoram
- 1 tsp Ground allspice
- 1 tsp Caraway seeds
- 2 tbsp Sweet paprika
- 1 cup Dry red wine
- 15 oz Can diced tomatoes
- 4 cups Beef broth
- 3 Bay leaf
- 1 cup Prunes, chopped ?(or dried apricots)
- Kosher salt and freshly ground black pepper, to taste
Cook Base - In a large stock pot over medium-low heat, add bacon, garlic, carrots, and onions. Cover, and cook until soft. Stir and cook until onions start to brown. Add mushrooms and cook, covered, until mushrooms soften. Be careful not to let the bacon crisp.Turn heat to medium-high. Uncover pot and stir in beef and pork cubes. Cook until meats are lightly browned, a few minutes. Add kielbasa and lightly brown for 3-5 minutes.Cook Bigos - Place everything, other than the prunes, into the pot. Cook, stirring occasionally, over lowest heat for 4 hours. If drying out, add a bit more broth or wine. When done, mix in prunes and season to taste with salt and pepper.Refrigerate a day or-more in advance for flavors to meld. Warm and serve.
- Leftover Bigos freezes well and can be quickly reheated to serve.
Calories: 394kcal | Carbohydrates: 24g | Protein: 25g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 1348mg | Potassium: 978mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3998IU | Vitamin C: 30mg | Calcium: 97mg | Iron: 5mg