Name: Bigos (Hunter’s Stew)
Yield: 12–14 servings
Ingredients: 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)

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Photo by Chelsie Craig, Food Styling by Kate Buckens

Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand. This version is a Polish hunter’s stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

Recipe notes