1 lb. pork, cubed
12 pieces smoked bacon, diced
2 onions, sliced
2 bay leaves
2 cloves garlic, crushed
1 lb. sauerkraut, drained
1 lb. Wiejska sausage, chunked
1 c. stock
1 c. mushrooms, sliced or 2 dried mushrooms
Salt and freshly ground black pepper
1 lb. green or white cabbage, trimmed and shredded
2 tbsp. all-purpose flour
2 tbsp. water

Cook the pork and bacon together in a large cast iron frying pan until the fat runs and the pork is browned. Add the onions, bay leaves and garlic. Stir for 5 minutes until the onions are slightly softened. Add to the meat mixture the drained sauerkraut, sausage and stock. If using dried mushrooms, let them soak in water until soft before adding. Add the mushrooms and seasoning. Heat until simmering. Cover and simmer 1 hour, stirring occasionally until the meat is tender.

Cook the cabbage in boiling salted water for 2 minutes. Drain well. Blend the flour with the water, making a paste. Add this to the stew and bring to a boil, stirring. Cook uncovered to evaporate any excess liquid, about 5 minutes. Stir in the cabbage, heat for a few minutes and serve. Bigos flavor increases and improves in a day or two. Believe it!

NOTE: Since Bigos are a traditional Polish Hunter's Stew, the meat may be anything, i.e. venison, rabbit, game birds, etc. It is best with combinations of meat and the "Wiejska" sausage. You may even add in a leftover roast.