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New Year’s Eve – Hunter’s Stew


2 oz (56 g) dried mushrooms or fresh mushrooms
1 cabbage head
½ lb (225 g) beef
½ lb (225 g) pork
1–2 onions
¼ lb (115 g) bacon
½ lb (225 g) kielbasa
24 oz (680 g) sauerkraut, rinsed
Dried herbs: oregano, bay leaf, thyme
Salt and pepper
Optional: 2 apples, prunes, 1 cup broth, 1 cup wine


1.   If using dried mushrooms or prunes, soak them overnight.

2.   Dice the cabbage head, cut the beef and pork into small cubes, and boil in water until soft. If using fresh mushrooms, chop them and add at the end of cooking time. Drain the water.

3.   Dice the onions and bacon and fry on a skillet until lightly browned.

4.   In a large pot, mix the boiled cabbage, beef, pork, sliced kielbasa, rinsed sauerkraut, fried bacon and onions, chopped mushrooms and prunes, herbs, salt, and pepper and cook on medium heat for about 1 hour, stirring occasionally. You can optionally add diced or roughly grated apples or some broth or wine for taste. 

This dish can be made in a number of ways. You can make it without the cabbage, only using the sauerkraut, and you can use any combination of meats. You can also fry the beef, pork and mushrooms, instead of cooking them in water.

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