Bigos

Last Updated on December 15, 2024

An old Polish dish that has many variations. The base is usually sauerkraut and fresh cabbage, two types of meat, sausages and mushrooms.

Ingredients:

300 g of pork neck 300 g beef shank 300 g fresh cabbage 300 g cured cabbage 150 g quality sausage 30 g dried mushrooms 0.5 l red wine 2 dl tomato puree 4 pcs garlic cloves 4 pcs bean leaves 2 pcs onions 2 pcs onions sweet ground pepper fat pepper salt

Procedure:

Melt lard in a pot, add chopped onion, bacon, let it brown

Place meat cubes, add salt, pepper, sprinkle with red pepper, fry until the meat is browned

.Pour in red wine, add tomato paste, sausage slices, bay leaves, simmer until the meat is semi-soft for about 1.5 hours

Then add the chopped fresh and sauerkraut, pre-soaked dried mushrooms, turn down the heat and simmer for another 1 hour

Finally season the bigos with grated garlic, pepper and salt.

Recommendation:

Serve the bigos with bread or pastries. It is best the next day when they are tender.