Seasonal delight: Young cabbage hunter's stew with potatoes and dill

My grandmother served me young cabbage hunter's stew, my mother cooked it, and now I prepare it for my loved ones. A large pot lasts several days because bigos only get better when reheated, but it disappears much faster in my home—everyone loves it. It is filling, traditional, and very simple.

Young cabbage hunter's stew is simple, quick, and the perfect seasonal vegetable. Combined with potatoes and dill, they become a delicious idea for a summer lunch.

I always consider the cabbage's core when choosing it for a hunter's stew. The lighter the core, the younger and more tender the cabbage. I avoid cabbage with a brown or yellow core. That’s a sign that the vegetable is old and may not be as tasty.

Ingredients:

• 300 grams smoked bacon,
• 1 onion,
• 1 carrot,
• 4 cloves of garlic,
• 50 grams tomato paste,
• 1 kilogram young cabbage,
• 400 millilitres broth,
• 1 tablespoon sugar,
• 1 teaspoon pepper,
• salt to taste,
• dill.

Roux:

• 3 tablespoons butter,
• 3 tablespoons plain flour.

Preparation method:

Step 1. Wash and chop the young cabbage.

Step 2. Cut the smoked bacon into cubes and toss it into a pan. Add the diced onion and grated carrot when the fat renders and the bacon turns crispy. Sauté for a while, and then add minced garlic and tomato paste. Mix thoroughly and transfer to a large pot.

Step 3. Add the chopped cabbage to the pot and pour in the hot broth—season with sugar, salt, and pepper. Simmer covered for 20 minutes.

Step 4. Prepare the roux with flour and butter in a pan. Add it to the simmered cabbage and mix well.

Step 5. At the end of cooking, add chopped dill and mix. Serve the young cabbage hunter's stew with boiled young potatoes and an extra portion of dill. Enjoy!