SAUSAGE, SAUERKRAUT AND PRUNE WINTER STEW

Bigos, or traditional Polish Hunter's Stew is a perfect homey warming winter meal. This rich, hearty and smoky stew is packed with healthy veggies like cabbage, carrots and celery. The Naked Sauerkraut adds acidic notes and makes the taste of the stew richer and full of umami.

SERVES 4-6
Recipe from crazy-cucumber.com
Photography by Crazy Cucumber

INGREDIENTS
100g chorizo sausage, chopped
350g fresh pork sausages, cut into chunks
1 brown onion, peeled and chopped
1 carrot, peeled and chopped
2 celery sticks, chopped
1 teaspoon caraway seeds
3 whole all spice
2 bay leaves
2 tablespoon tomato paste
½ small red cabbage, thinly sliced
½ green cabbage or Savoy cabbage, thinly sliced
2 cups Living Goodness Naked Sauerkraut, washed and drained
500 ml chicken or vegetable stock, or water
½ cups prunes, cut into chunks
1 sweet apple, peeled cored and chopped
Cooking oil
Salt
Black pepper

INGREDIENTS FOR SERVING
Chopped parsley
Freshly baked bread

METHOD
• Heat the oil in a Dutch oven.
• Add chorizo sausage and pork sausages and cook for about 10 minutes or until golden brown. Remove the sausages and set aside.
• Add the onion, carrot, celery, caraway seeds, whole all spice and bay leaves and cook, stirring, until onion is translucent.
• Add the sausages, cabbage, washed and drained sauerkraut and tomato paste, stir, and cook for a few minutes more, stirring occasionally.
• Turn the heat to low, cover the Dutch oven with a lid, simmer for about 40 minutes.
• Add the chopped prunes and apple, cook for another 20 minutes.

TO SERVE
• Sprinkle chopped parsely on top of stew and serve with warm fresh bread or mashed potato. Keeps refrigerated up to three days.