Bigosas – sauerkraut and pork stew

Ingredients (serves 5)

• Pork loin (raw)500 g
• Sauerkraut600 g
• White cabbage400 g
• Onion120 g
• Carrot120 g
• Tomato purée40 g
• Rapeseed / sunflower oil10 g
• Potatoes (raw)500 g

Also: Bay leaves, allspice, caraway seeds, dried mushrooms (optional), salt, water

Method

1. Get ready: cut the pork into 2 cm cubes. Finely chop the onion, grate the carrot and slice the fresh cabbage into thin shreds. If you're using dried mushrooms, cover them with water.
2. In a large pan, heat 1 tbsp oil (10 g) over medium heat. Brown the pork for 5–6 min until golden on all sides.
3. Add the onion and carrot and soften over medium heat for 4–5 min. If they start to catch, add a splash of water, not oil.
4. Add both kinds of cabbage, 40 g tomato purée (about 2 tbsp), the bay leaves, allspice, caraway seeds, mushrooms and 300 ml water. Bring to the boil over medium heat (about 5 min).
5. Cover and simmer over low heat for 1 hour, stirring every 15 min. If it starts to stick to the bottom, add a splash of water.
6. While the bigosas simmers, peel the potatoes, cover with water and cook over medium heat for 20–25 min until soft.
7. Check the pork: it must be tender, with no pink inside. Remove the bay leaves, season lightly with salt (the sauerkraut is already salty) and serve with the potatoes.
8. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days, or freeze.