Instructions

1. 1

   Rinse sauerkraut and squeeze out excess liquid. Shred fresh cabbage finely.

2. 2

   Cut all meats into bite-sized cubes. Season with salt and pepper.

3. 3

   In a large Dutch oven, brown the bacon until crispy. Remove and set aside.

4. 4

   Brown the pork shoulder and kielbasa in batches in the bacon fat. Set aside.

5. 5

   Sauté diced onion in the pot until softened, about 5 minutes.

6. 6

   Add sauerkraut, fresh cabbage, dried mushrooms (with soaking liquid), tomato paste, and bay leaves.

7. 7

   Return all meats to the pot. Add red wine and enough stock to barely cover.

8. 8

   Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.

9. 9

   Add dried plums in the last 30 minutes of cooking.

10. 10

    Adjust seasoning with salt, pepper, and a touch of sugar if too sour.

11. 11

    Serve with crusty bread. Bigos tastes even better reheated the next day.