About
Hunter’s Stew, also known as Bigos in Poland, is a hearty and filling meal that makes for an excellent lunch or dinner. Particularly in cold weather, each protein-packed bowl will warm you right up. That’s right, this stew is loaded with bacon and Polish kielbasa (hence the name “hunter’s” stew). For the sake of the Ketogenic diet, a few traditional vegetables have been replaced in the recipe. Your life is also being made a little easier, since you can make this Hunter’s Stew in a slow cooker! This recipe makes about 5 cups total.
– Jessica L
Ingredients
- 2 cup, chopped cabbage raw
- 1 cup, sliced white mushrooms
- 1 cup, chopped (1/2 in. pieces) cauliflower
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt table
- ½ teaspoon black pepper
- ½ teaspoon spices onion powder
- 1 ½ tablespoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon spices caraway seed
- 1 clove garlic raw
- 8 oz polish sausage pork
- 4 oz, raw (yield after cooking) bacon
- 3 ½ cup beef broth
- 1 tablespoon parsley raw
Instructions
- Chop the cabbage into fine shreds, slice the mushrooms, and chop the cauliflower into bite-sized pieces. Place these ingredients in the bottom of a slow cooker. Drizzle the red wine vinegar over the vegetables.
- Combine the salt, pepper, onion powder, paprika, cayenne, and caraway seed in a small bowl to make a uniform mix. Sprinkle the seasoning over the vegetables. Mince your garlic and sprinkle this on top, as well.
- Slice the kielbasa into ¼-inch thick slices and chop the bacon. Place the meat in a shallow pan and cook on medium-high heat for about five minutes, covered, or until the bacon is cooked through and the kielbasa has browned edges.
- Transfer the kielbasa, bacon, and their juices to the top of the slow cooker ingredients. For a healthier fat alternative, you can discard the juices and replace them with 1 TB of olive oil. However, you may miss out on some flavor. Cover the slow cooker and cook the ingredients on high heat for 1 hour. Then, stir all the ingredients together and pour in the beef broth.
- Cook on high for 2 hours or on low for 4 hours. Serve with freshly chopped parsley for garnish.
Nutrition Facts
- Servings: 5
- Calories: 224.9kcal/670.1kJ (per serving)
- Fat: 16.6g (per serving)
- Carbs: 6.9g (per serving)
- Protein: 12.8g (per serving)