Poland / Main
Bigos
Sauerkraut and fresh cabbage stewed with several meats and dried fruit over three days.
Ingredients
- Sauerkraut1 kg
- Fresh cabbage1 kg
- Pork shoulder600 g
- Smoked kielbasa400 g
- Smoked bacon300 g
- Beef400 g
- Dried porcini50 g
- Prunes150 g
- Onions3
- Tomato paste3 tbsp
- Dry red wine250 ml
- Juniper berries8
- Bay leaves4
- Allspice berries6
- Vegetable oil60 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak the dried mushrooms in a cup of warm water for half an hour and slice them, straining and keeping the water.
Squeeze the sauerkraut, shred the fresh cabbage and stew each in its own pot for thirty minutes.
Render the bacon to crackling, brown the pork and beef in its fat, then the onion.
Combine both cabbages, the meats, sausage, mushrooms with their water, prunes, tomato paste and spices in a large pot.
Add the wine, bring it up and stew two hours on the lowest heat, stirring occasionally.
Cool it completely and leave it a day in the cold, then bring it back to the boil and stew an hour.
Repeat the cycle once more on the third day. Serve with rye bread and a glass of vodka.
