Bigos (Polish Hunter's Stew)

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1. 1
   Place the cabbage in a heavy casserole dish, add the beef stock and cook over low heat for about 50 minutes until tender.
2. 2
   Cut the soaked mushrooms into strips and reserve the soaking water. Heat the lard in a large pan and fry the sausages and bacon until browned, then remove and set aside, leaving the fat in the pan. Fry the onion in the same fat for 5–8 minutes until lightly browned.
3. 3
   Add the mushrooms and their soaking liquid to the casserole along with the cooked meat, onions and prunes. Cover and cook for 20 minutes.
4. 4
   Add the bay leaf, cloves, peppercorns, juniper berries, allspice berries, red wine and tomato purée. Bring to a simmer, cover and cook for 1 hour. Season well with salt and pepper.
5. 5
   Allow to cool completely. Store covered and chilled for up to two days—the stew improves in flavour as it sits. Reheat until piping hot before serving.
6. 6
   Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.