Name: Hunter's Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Cuisine: Polish
Ingredients: 800 g sauerkraut; 400 g white cabbage; 400 g pork shoulder; 300 g kielbasa; 150 g bacon; 2 pieces onion; 30 g dried porcini mushrooms; 2 tbsp tomato paste; 100 g dried plums; 200 ml red wine; 500 ml beef stock; 3 pieces bay leaf

UntrainedChef

Tips from the kitchen

Taste the sauerkraut after rinsing. If it still bites too hard, give it a quick blanch in boiling water and squeeze again. You want the sour note present but not overpowering.
Soak the porcini in warm water for 20 minutes before you start, then keep the soaking liquid. That dark liquid goes into the pot in step 6 and carries most of the mushroom flavor, so don't pour it down the sink.
Brown the pork and kielbasa in small batches with space between the pieces. Crowd the pot and they steam instead of coloring, and that color is where a lot of the depth comes from.
Stir the bottom of the pot now and then during the two hours. Cabbage and tomato paste like to catch and scorch, especially toward the end when there's less liquid.
Hold the prunes until the last 30 minutes like the recipe says. Add them too early and they dissolve into mush instead of staying as soft sweet bites.

Ways to vary it

A few juniper berries dropped in with the bay leaves give it a piney, woodsy edge that suits the name. Fish them out before serving or warn people.
If you want a meatier pot, you can swap some of the pork shoulder for venison or wild boar. Both fit the hunter theme and hold up well over the long simmer.
Some cooks like a spoonful of honey or a grated apple stirred in near the end to round out the sourness. Optional, but worth trying if your sauerkraut runs sharp.

Storage & leftovers

Keeps in the fridge for up to 4 days and genuinely tastes better on day two once the flavors settle. It freezes well for up to 3 months. Reheat gently on the stove over low heat, stirring so the cabbage doesn't catch, and add a splash of stock if it's gone thick.

What to serve with it

Crusty rye bread is the classic move for mopping up the juices. A cold beer or a glass of the same red you cooked with rounds it out.

By Untrained ChefPublished 1 February 2026 · Updated 7 June 2026

Related Recipes

Potato and Cheese Pierogi

1 hr 15 min

Classic Polish dumplings with a comforting potato and cheese filling. A beloved dish that can be boiled, pan-fried, or both for the best texture.

polishdumplingsvegetarian

Sour Rye Soup

1 hr 5 min

A distinctive Polish soup with a pleasantly sour flavor from fermented rye. Traditional for Easter but enjoyed year-round, often served in a bread bowl.

polishsoupfermented