Bigos (Hunter’s Stew)

• porce: 12 servings

Ingredience

1 lb. double-smoked slab bacon, cut into 1" cubes

1½ lb. kielbasa sausage, sliced on a diagonal ½" thick

8 garlic cloves, crushed

3 Tbsp. double concentrated tomato paste

1 Tbsp. paprika

1 tsp. ground coriander

1 tsp. ground cumin

¾ tsp. cayenne pepper

2 medium onions, thinly sliced

1 cup dry white wine

2 Tbsp. kosher salt

1 small head of green cabbage (about 2 lb.), cored, thinly sliced

2 large carrots, peeled, sliced 1½" thick

1 Pink Lady apple, cored, grated on the large holes of a box grater

2 lb. Yukon Gold potatoes, scrubbed, cut into 1" pieces

1 lb. sauerkraut (not drained; about 2 cups)

4 cups homemade beef stock or water

Small dill sprigs, dark rye or pumpernickel bread, and unsalted butter (for serving)

Pokyny

Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown and crisp, 10–12 minutes. Transfer bacon to a small bowl with a slotted spoon; set aside. Cook kielbasa in bacon fat in pot, stirring occasionally, until golden brown, about 10 minutes. Transfer to a medium bowl with tongs; set aside.

Reduce heat to medium-low, add garlic to same pot, and cook, stirring often, until just beginning to turn golden brown, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste darkens slightly in color and begins to stick to pot, about 2 minutes. Add paprika, coriander, cumin, and cayenne and cook, stirring constantly, just until fragrant, about 30 seconds. Immediately add onions and turn to coat. Increase heat to medium-high, pour in wine, and cook, scraping up browned bits from bottom of pot, until smell of the alcohol cooks off, about 3 minutes. Stir in salt, then add cabbage, carrots, apple, potatoes, sauerkraut, stock, and reserved bacon. Bring to a simmer. Cover, reduce heat, and simmer gently, mixing well halfway through, 1 hour. Mix in reserved kielbasa. Cover and cook until bacon is tender, cabbage is meltingly soft, and potatoes are cooked through, 30–60 minutes.

Divide stew among bowls. Top with dill. Serve with bread and butter alongside.

Do Ahead: Stew can be made 1 week ahead (flavor will improve as time goes on). Cover and chill.