Bigos Hunter's Stew
- 600 grams Pork neck (boneless)
- 1 Green cabbage (800 g)
- 2 onions (finely chopped)
- 4 garlic (finely chopped)
- 200 grams Paprika- Hot dog (cut in slices)
- 150 grams Bacon
- 4 tablespoons vegetable oil
- 2 Apple
- 2 tomatoes
- 2 bay leaves
- 100 grams mixed Mushrooms (i.e. oyster mushrooms)
- marjoram (for garnish)
Rinse the pork, pat dry and cut into about 3 cm (approximately 1 inch) cubes. Heat 2 tablespoons of oil in a pan over medium-high heat. Add the pork, season with salt and pepper, and brown well. Transfer the pork to a bowl. Clean the mushrooms and cut into half or quarters, depending on the size. In the same pan as you cooked the pork, add 1 tablespoon oil and saute the mushrooms until tender. Remove the mushrooms from the pan and deglaze the pan drippings with a little liquid to make a gravy.
Rinse the cabbage, remove the core, and slice into thin strips.
Peel the apples, quarter, and remove the core, and cut into slices.
Blanch the tomatoes in boiling water, peel, remove the stem, and cut into slices.
Place the remaining oil in the bottom of a a roasting pan. Add half of the cabbage, half the onions, the bacon, and the sausage. Season with salt and pepper. Place the pork on top. Then spoon the mushrooms over the meat. Place the remaining onions, garlic, tomatoes, apples, and bay leaves on top. Season with salt and pepper. Add the remaining cabbage as the final layer and season again with salt and pepper. Pour the gravy over the top. Bake for about 1.5 hours at 180° C (approximately 350° F) covered.
Serve warm garnished with marjoram leaves.