Bigos - Polish Stew

Bigos is a traditional Polish stew using pork, kielbasa, and sauerkraut — great for a cold winter's day. 

To lower net carb count, remove the potato and kidney beans

To make it vegetarian, remove the kielbasa, bacon, and pork stew meat.

Ingredients

• 1 pound kielbasa sausage, sliced into ½-inch pieces

• 2 thick slices hickory-smoked bacon

• 1 pound cubed pork stew meat

• 1 onion, diced

• 3 cloves garlic, chopped

• 4 cups green cabbage, shredded

• 2 carrots, diced

• 1 ½ cups sliced fresh mushrooms, or canned

• 1 jar 16 oz sauerkraut, rinsed and well drained

• 5 cups beef stock, or water and bouillon beef or chicken 

• 1 med potato, diced

• 1 can 15 oz diced tomatoes

• 1 can 8 oz tomato sauce

• 1 can 15 oz shoestring beets, undrained

• 1 can 15 oz light red kidney beans or chick peas, rinsed and drained

• 1 bay leaf

• 1 tablespoon sweet paprika

• 1 teaspoon dried basil

• 1 teaspoon dried marjoram

• ¼ teaspoon salt

• ⅛ teaspoon ground black pepper

• ⅛ teaspoon caraway seed, crushed

• 1 dash Worcestershire sauce

Directions

1. Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Add cabbage, carrots, onion, mushrooms, and garlic. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown. Add sauerkraut. 

2. Mix in beef stock, potato, diced tomatoes, tomato sauce, beets, and beans.  

3. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and Worcestershire sauce. Simmer until potato is desired tenderness. Serve hot