Keto Bigos (Polish Hunter's Stew)

Dive into the rich, savory flavors of Keto Bigos, a low-carb take on the traditional Polish Hunter's Stew. This hearty and comforting dish combines tender chunks of pork shoulder, smoky kielbasa, and crispy bacon with a wholesome blend of cabbage and tangy sauerkraut. Enhanced by the earthy depth of dried mushrooms and aromatic spices like bay leaves, allspice, and caraway seeds, this keto-friendly recipe is simmered to perfection in a luscious tomato-infused broth. Perfect for cozy dinners or meal prepping, this satisfying stew is not only packed with bold flavors but also fits seamlessly into a ketogenic lifestyle. Embrace the taste of Poland while staying true to your dietary goals!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 500 grams Pork shoulder
• 300 grams Sausage (kielbasa or smoked sausage)
• 200 grams Bacon
• 2 tablespoons Butter
• 1 large Onion
• 3 cloves Garlic
• 500 grams Cabbage
• 500 grams Sauerkraut
• 30 grams Dried mushrooms
• 2 tablespoons Tomato paste
• 3 pieces Bay leaves
• 5 pieces Allspice berries
• 0.5 teaspoons Black pepper
• 1 teaspoon Caraway seeds
• 1 teaspoon Salt
• 500 milliliters Water

Directions

Step 1

Rinse the dried mushrooms and soak them in 100 ml of hot water for about 30 minutes. Drain and chop them, reserving the soaking liquid.

Step 2

Cut the pork shoulder into bite-sized chunks. Slice the sausage and bacon into small pieces.

Step 3

Finely chop the onion and mince the garlic.

Step 4

In a large pot over medium heat, melt the butter and add the bacon. Cook until the bacon is crispy.

Step 5

Add the pork shoulder to the pot and brown it on all sides. Once browned, remove everything from the pot and set aside.

Step 6

In the same pot, sauté the onions until translucent, then add the garlic and cook for another minute.

Step 7

Add the sliced sausage to the pot, stirring occasionally, until slightly browned.

Step 8

Chop the cabbage finely and add it to the pot. Cook until it begins to soften.

Step 9

Return the pork and bacon to the pot, then add the sauerkraut, chopped mushrooms, tomato paste, bay leaves, allspice berries, black pepper, caraway seeds, and salt.

Step 10

Pour in the reserved mushroom soaking liquid and the remaining water.

Step 11

Stir everything together, bring to a boil, then reduce the heat to low, cover, and let simmer for about 2 hours. Stir occasionally and add more water if needed.

Step 12

Taste and adjust seasoning if necessary. Remove bay leaves and allspice berries before serving.

Nutrition Facts

Serving size	(2824.6g)

Amount per serving	% Daily Value*
Calories	3620.7

Total Fat 237.9g	0%
Saturated Fat 88.0g	0%
Polyunsaturated Fat 15.2g
Cholesterol 866.2mg	0%
Sodium 12064.1mg	0%
Total Carbohydrate 119.5g	0%
Dietary Fiber 39.9g	0%
Total Sugars 42.8g
Protein 237.0g	0%

Vitamin D 56.5IU	0%
Calcium 747.3mg	0%
Iron 22.1mg	0%
Potassium 6334.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 26.6%

Carbs: 13.4%