Hunter's Stew

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.