Hunter's Stew (Polish Bigos)

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.

1 lb double-smoked slab bacon, cut into 1" cubes
1½ lb kielbasa sausage, sliced on a diagonal ½" thick
8 cloves garlic, crushed
3 Tbsp. double concentrated tomato paste
1 Tbsp. ground paprika
1 tsp. ground coriander
1 tsp. ground cumin
¾ tsp. ground cayenne pepper
2 medium onions, thinly sliced
1 cup dry white wine
2 Tbsp. sea salt
1 small head green cabbage, cored, thinly sliced (about 2 lbs)
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

To Serve:
small dill sprigs
dark rye or pumpernickel bread with unsalted butter

Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown and crisp, 10-12 minutes. Transfer bacon to a small bowl with a slotted spoon; set aside. Cook kielbasa in bacon fat in pot, stirring occasionally, until golden brown, about 10 minutes. Transfer to a medium bowl with tongs; set aside.

Reduce heat to medium-low, add garlic to same pot, and cook, stirring often, until just beginning to turn golden brown, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste darkens slightly in color and begins to stick to pot, about 2 minutes. Add paprika, coriander, cumin, and cayenne and cook, stirring constantly, just until fragrant, about 30 seconds. Immediately add onions and turn to coat. Increase heat to medium-high, pour in wine, and cook, scraping up browned bits from bottom of pot, until smell of the alcohol cooks off, about 3 minutes. Stir in salt, then add cabbage, carrots, apple, potatoes, sauerkraut, stock, and reserved bacon. Bring to a simmer. Cover, reduce heat, and simmer gently, mixing well halfway through, 1 hour. Mix in reserved kielbasa. Cover and cook until bacon is tender, cabbage is meltingly soft, and potatoes are cooked through, 30-60 minutes.

Divide stew among bowls. Top with dill. Serve with bread and butter alongside.

Makes 12-14 servings.

Make-Ahead: Stew can be made 1 week ahead (flavour will improve as time goes on). Cover and chill.