Bigos (Polish hunter's stew)

Instructions

1- step 1 Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.

2- step 2 Cut the soaked mushrooms into strips and save the soaking water.

3- Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan.

4- Fry the onion in the same pan for 5-8 mins until lightly browned.

5- step 3 Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins.

6- Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr.

7- Season well and leave to cool.

8- Will keep covered and chilled for up to two days.

9- Bigos improves in flavour over a couple of days.

10- Leave to cool first.

11- Reheat until piping hot before serving.