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Bigos with veal, sauerkraut and prunes

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A Polish-style hunter's stew combining sauerkraut, fresh cabbage and dried plums with tender veal — distinct from a plain sauerkraut stew in its layered sweet-and-sour depth.

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1. Sauté the chopped onion in the olive oil. 2. Add the veal, sauerkraut, cabbage and prunes, with a little water. 3. Cover and simmer slowly until the cabbage is tender and the flavours meld.