|10 g||dried porcini mushrooms|
|225 ml||water (warm)|
|75 g||smoked bacon|
|450 g||pork neck|
|700 g||white cabbages|
|1 tsp||juniper berry|
|½ tsp||caraway seed|
|75 g||tomato paste|
|500 ml||beef stock|
|vegetable oil (for frying)|
|bread (for serving)|
Add dried porcini mushrooms and warm water to a bowl and let mushrooms soak. Finely chop onion, garlic, and dried plums. Dice smoked bacon, cabanossi, pork neck, and tomatoes. Drain sauerkraut in a sieve, slice white cabbage, and crush juniper berries and caraway seeds together in a mortar.
In a frying pan over medium heat, add smoked bacon and fry for approx. 3 min. Add onion, garlic, and crushed spices. Fry for approx. 3 min. more, then set aside.
Heat vegetable oil in a large pot over medium-high heat and add pork neck. Fry for approx. 2 – 3 min., or until browned on all sides. Add white cabbage and fry for approx. 10 min., then add tomato paste and stir to combine. Add fried bacon and onion mixture, sauerkraut, tomatoes, and beef stock. Stir to combine and bring to a simmer. Reduce to medium-low heat, cover, and let the stew simmer for approx. 30 min.
Drain porcini mushrooms, reserving the liquid. Chop mushrooms and add to the pot, along with the mushroom stock, cabanossi, and dried plums. Cover the pot and let the stew simmer for approx. 1 hr. longer Season with salt and pepper to taste and serve bigos with fresh bread. Enjoy!