Bigos

Ingredients

• •1.5 lbs pork shoulder, cubed
• •8 oz kielbasa sausage, sliced (gluten-free)
• •1 lb fresh cabbage, shredded
• •1 lb sauerkraut, drained
• •1 can (28 oz) crushed tomatoes
• •2 tbsp tomato paste
• •2 onions, diced
• •3 cloves garlic, minced
• •2 cups beef broth (gluten-free)
• •2 tbsp vegetable oil
• •1 tsp caraway seeds
• •to taste Salt and pepper

Directions

1. 1Heat oil in a large pot over medium-high heat and brown the pork cubes in batches, then set aside.
2. 2In the same pot, sauté diced onions and garlic until softened, then add tomato paste and cook for 1 minute.
3. 3Add the browned pork, kielbasa, fresh cabbage, sauerkraut, crushed tomatoes, beef broth, and caraway seeds to the pot.
4. 4Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
5. 5Season with salt and pepper to taste and simmer uncovered for another 15-20 minutes until flavors meld and stew thickens slightly.
6. 6Serve hot in bowls, preferably the next day after flavors have fully developed.

💡 Slow cooker: brown the meat first, then cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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