Hi everyone, and welcome to 2018! It’s downright chilly across the US today, so let’s enjoy some stew.

Bigos is a Hunter’s Stew most associated with Poland, but likely of German origin. This dish, in one form or another, has been a part of Eastern European cuisine since at least the Middle Ages. The stew derives most of its flavor from a combination of meats, sausage, sauerkraut, cabbage, and mushrooms. I’ve found that adding dried plums (prunes) to the mixture adds a light sweetness to the dish that perfectly balances the sauerkraut.

It is likely that the original version of this dish was mostly meat, and reserved for the upper nobility; sauerkraut and cabbage were added to stretch out the meal, but eventually were incorporated into all preparations. Today, there remains significant variation of this dish – it is said that there are as many variations of Bigos as there are cooks in Poland.

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To start off the New Year, I’ll be posting only Whole30-compliant recipes this month. What is the Whole30 Program? It’s very similar to what I eat already, but with a few more restrictions: no dairy (except ghee), no white potatoes, no rice, no alcohol, no sugars or sweeteners of any kind. It’s a great way to jump headfirst into an ancestral diet (although easing into a Paleo diet is just fine, too) and see some dramatic changes in your health.

For my first January recipe I wanted to share one of my go-to comfort foods: sausage and sauerkraut. It can be whipped up in less than 30 minutes and always hits the spot! Sauerkraut is a superfood thanks to its healthy bacteria; Genghis Kahn took it with him as he conquered Eurasia, and Germans brought it with them on ships as they traveled to America, in order to fight off disease. Admittedly, many of its healthy bacteria are destroyed in the cooking process of this dish, but don’t let it deter you from chowing down on this tasty recipe! When shopping for sauerkraut, be sure to buy some that only has water, salt and cabbage as its ingredients. You can always make it yourself, too; it’s one of the easiest pickling endeavors you could undertake.

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