Name: Polish Cabbage Hunter's Stew with Sauerkraut and Mushrooms
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 1 lb (450 g) sauerkraut, rinsed and drained; 1 small head green cabbage (about 1.5 lb), cored and shredded; 8 oz (225 g) cremini or button mushrooms, sliced; 6 oz (170 g) smoked bacon or smoked kielbasa, diced; 1 large yellow onion, finely diced; 2 medium carrots, diced; 2 tbsp tomato paste; 4 cups (950 ml) beef or vegetable broth; 2 tbsp lard or vegetable oil; 1 tsp caraway seeds; 1 tsp dried marjoram; 6 whole allspice berries; 2 bay leaves; 1 tsp freshly ground black pepper; Salt, to taste

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This rustic Polish hunter's stew leans on cabbage as the star, balancing tangy sauerkraut with sweet fresh cabbage, earthy mushrooms, and a touch of smoked bacon. Unlike meat-heavy bigos, this cabbage-forward version lets the fermented flavors and aromatic spices shine through a long, gentle simmer. It is the kind of hearty one-pot dish that tastes even better the day after it is made.

Prep Time20 mins

Cook Time90 mins

Total Time110 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

310 kcalCalories
18 gFat
6 gSaturated Fat
22 gCarbs
7 gFiber
8 gSugar
15 gProtein
980 mgSodium
650 mgPotassium
90 mgCalcium
3 mgIron
35 mgVitamin C
180 mcgVitamin A

Ingredients

For the stew

1 lb (450 g) sauerkraut, rinsed and drained
1 small head green cabbage (about 1.5 lb), cored and shredded
8 oz (225 g) cremini or button mushrooms, sliced
6 oz (170 g) smoked bacon or smoked kielbasa, diced
1 large yellow onion, finely diced
2 medium carrots, diced
2 tbsp tomato paste
4 cups (950 ml) beef or vegetable broth
2 tbsp lard or vegetable oil
1 tsp caraway seeds
1 tsp dried marjoram
6 whole allspice berries
2 bay leaves
1 tsp freshly ground black pepper
Salt, to taste

Directions

Heat the lard or oil in a large heavy pot over medium heat and add the diced bacon; cook for 4 to 5 minutes until the fat begins to render and the edges turn golden.
Add the diced onion and carrots to the pot and sauté for 6 to 8 minutes, stirring often, until the onion is translucent and the carrots have softened.
Stir in the sliced mushrooms and cook for another 5 minutes, allowing them to release their liquid and begin to brown at the edges.
Add the rinsed sauerkraut, shredded fresh cabbage, tomato paste, broth, caraway seeds, marjoram, allspice berries, bay leaves, and black pepper; stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 60 to 75 minutes, stirring every 15 minutes to prevent sticking; the cabbage should be very tender and the broth richly flavored.
Uncover for the final 15 minutes of cooking to allow the stew to thicken slightly, then taste and adjust salt and pepper as needed.
Remove the bay leaves and allspice berries before serving, and ladle the stew into warm bowls accompanied by thick slices of rye bread.

Cook’s Notes

This stew improves dramatically with time; refrigerate overnight and reheat the next day for the deepest flavor.
For a vegetarian version, omit the bacon and replace the smoky depth with 1 teaspoon of smoked paprika and a splash of soy sauce.
Always add marjoram at the end of cooking if using fresh leaves, as the dried herb benefits from a long simmer to release its flavor.
Serve with crusty rye bread or boiled potatoes to soak up the tangy, savory broth.
If the stew tastes too acidic, stir in 1 teaspoon of sugar or a small grated apple during the last 20 minutes of simmering.