Bigos - Polish Hunter'S Stew

• 4 cups shredded Cabbage
• 800 milliliters Sauerkraut in brine (Not vinegar! Not wine!)
• 2 Onions
• 250 grams Organic Bacon
• 250 grams Artisanal Kielbasa Sausage, sliced into half moons.
• 1 Small Organic pork bavette/flank (optional)
• 1 teaspoon Caraway Seeds
• 6 Juniper Berries crushed
• 6 Allspice Berries crushed
• 4 Bay Leaves
• 1 handful Dried Porcini mushrooms (soaked in 1 cup boiled water)
• 1 cup Pitted Prunes
• 4 Apples (Mackintosh or a variety), peeled
• 750 milliliters Red Wine
• 2 Confit Duck Legs
• Freshly ground black pepper

1. Chop the bacon and brown in a large pan or dutch oven. Remove from pan and set aside. Pour off the fat. Add the chopped onion and sausage. Cook gently until onion is soft and sausage is browned. If using the pork bavette, slice against the grain and add to pan. Add the caraway, juniper, allspice and bay leaves.
2. Meanwhile place the shredded cabbage in a large bowl and cover with boiling water to soften. Strain the cabbage and add to pan. Cook five minutes.
3. Add the sauerkraut (no need to rinse but squeeze out excess brine). Add prunes and 2 sliced apples. Add the bacon, wine and a generous grind of black pepper. Cover and cook over low heat for an hour, stirring occasionally.
4. Serve with good quality bread and butter. Smacznego!

cabbage, milliliters, onions, bacon, kielbasa sausage, pork bavette, caraway seeds, bay leaves, handful dried porcini mushrooms, apples, red wine, freshly ground black pepper

Taken from food52.com/recipes/78234-bigos-polish-hunter-s-stew (may not work)