Bigos is considered to be the National Dish of Poland. It's a hunter's stew with a conglomeration of cabbage, sauerkraut, mushrooms, and meats and is delicious.
Note:
Some people like to stick a ham hock in the middle of the Bigos mixture and let it cook until the meat starts to fall off. You would then fish out the ham hock and let it cool. Cut off the meat and add it to the pot and discard the bone and fat. Other meats you can use in Bigos are veal, venison, bison, poultry, and vegetables.
Before serving your Bigos remove the bay leaf and any bones in the meat if you cook with bone on.
You can also add a little tomato paste if desired.
As I mentioned, the longer your Bigos cooks, the better.