Poland

• 500 g sauerkraut
• 500 g fresh cabbage (shredded)
• 500 g pork shoulder (cut into chunks)
• 200 g kielbasa (Polish sausage, sliced)
• 100 g dried mushrooms (soaked and chopped)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 2 tbsp tomato paste
• 1 tbsp paprika
• 2 tbsp vegetable oil
• 1 tsp caraway seeds
• 1 bay leaf
• 500 ml beef broth
• Salt and pepper to taste

• Prepare the cabbage: In a large pot, combine the sauerkraut and fresh cabbage.
• Cook the meats: Heat the vegetable oil in a large pan over medium heat. Brown the pork shoulder and kielbasa slices, then set them aside.
• Sauté the aromatics: In the same pan, sauté the onion and garlic until softened.
• Combine the ingredients: In a large pot, add the cabbage, browned meats, sautéed onions, garlic, dried mushrooms, tomato paste, paprika, caraway seeds, and bay leaf. Pour in the beef broth and bring to a boil.
• Simmer the Bigos: Reduce the heat and simmer for 2-3 hours, stirring occasionally. Add water or broth as needed to maintain a stew-like consistency.
• Season and serve: Taste and add salt and pepper as needed. Serve hot.

Bigos, also known as "Hunter's Stew," is considered Poland's national dish. It combines various meats, cabbage, and sauerkraut, often prepared in large quantities and reheated over several days to enhance the flavors.