Paleo Bigus (Polish Hunter's Stew)

Dive into the comforting, rustic flavors of **Paleo Bigus**, a hearty twist on the classic Polish Hunter's Stew. This paleo-friendly recipe combines tender pork shoulder, smoky bacon, and savory kielbasa sausage with nutrient-packed vegetables like sauerkraut, green cabbage, and mushrooms. Sweet notes from dried plums balance the dish's earthiness, while fragrant caraway seeds, smoked paprika, and apple cider vinegar add depth and tang. Slow-simmered for rich, satisfying flavor, this Paleo Bigus is a wholesome, one-pot meal perfect for cozy dinners or meal prepping. Naturally gluten-free and packed with protein, it’s a hearty nod to Polish culinary tradition that will warm you from the inside out!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 1 pound pork shoulder
• 4 slices bacon
• 12 ounces kielbasa sausage (paleo-friendly)
• 1 large onion
• 3 cloves garlic
• 2 cups sauerkraut
• 1 small head green cabbage
• 2 medium carrots
• 8 ounces mushrooms
• 1 cup dried plums (prunes)
• 1 teaspoon caraway seeds
• 2 bay leaves
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 1 teaspoon sea salt
• 2 cups beef or chicken stock
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil

Directions

Step 1

Dice the pork shoulder into 1-inch cubes.

Step 2

Slice the bacon into small pieces.

Step 3

Cut the kielbasa sausage into 1/2-inch rounds.

Step 4

Chop the onion and mince the garlic.

Step 5

Shred the green cabbage and slice the carrots into rounds. Clean and slice the mushrooms.

Step 6

Heat the olive oil in a large pot over medium heat.

Step 7

Add the bacon and cook until it starts to release its fat and becomes slightly crispy.

Step 8

Add the pork shoulder cubes and brown them on all sides, about 5-7 minutes. Remove the pork and bacon from the pot and set aside.

Step 9

In the same pot, add the onion and garlic, cooking until the onion is translucent.

Step 10

Stir in the mushrooms and cook until they start to brown.

Step 11

Return the browned pork and bacon to the pot, then add the kielbasa slices.

Step 12

Mix in the sauerkraut, shredded cabbage, and carrots.

Step 13

Add the dried plums, caraway seeds, bay leaves, smoked paprika, black pepper, and sea salt. Stir everything together.

Step 14

Pour in the beef or chicken stock and apple cider vinegar. Stir to combine.

Step 15

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, stirring occasionally.

Step 16

Taste and adjust seasoning if needed before serving.

Step 17

Serve hot, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(2789.4g)

Amount per serving	% Daily Value*
Calories	3301.4

Total Fat 186.0g	0%
Saturated Fat 56.7g	0%
Polyunsaturated Fat 9.8g
Cholesterol 613.2mg	0%
Sodium 9974.3mg	0%
Total Carbohydrate 241.1g	0%
Dietary Fiber 44.0g	0%
Total Sugars 127.8g
Protein 181.2g	0%

Vitamin D 16.3IU	0%
Calcium 642.0mg	0%
Iron 18.0mg	0%
Potassium 7285.5mg	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: 49.8%

Protein: 21.6%

Carbs: 28.7%