Bigos

• 500 grams cabbage, chopped
• 300 grams pork shoulder, diced
• 200 grams smoked sausage, sliced
• 150 grams bacon, diced
• 2 cups mushrooms, cleaned and sliced
• 1 cup onion, chopped
• 2 tablespoons tomato paste
• 2 cups broth (vegetable or meat)
• 1 teaspoon dried thyme
• 1 teaspoon bay leaf
• to taste salt and pepper salt and pepper

Method

1. 1

   In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the grease in the pot.

2. 2

   In the same pot, add chopped onions and sauté until they become translucent.

3. 3

   Add the diced pork shoulder and cook until browned, about 5-7 minutes.

4. 4

   Stir in the sliced sausage and mushrooms, cooking for an additional 5 minutes.

5. 5

   Add the chopped cabbage, tomato paste, broth, thyme, bay leaf, salt, and pepper. Mix well and bring to a boil.

6. 6

   Reduce heat to low, cover, and let simmer for at least 2 hours, stirring occasionally. The longer you simmer, the better the flavors meld.

7. 7

   In the last 30 minutes of cooking, add back the crispy bacon to the pot.

8. 8

   Taste and adjust seasoning if necessary. Serve hot with bread or on its own.