Bigos

Ingredient 

  • 1 kg (2Lb) Sauerkraut
  • 1 kg (2Lb) white/green cabbage, cut to strips.
  • 0.5 kg (1Lb) beef or pork or smoked bacon, cut to strips of 1x5cm
  • 0.5 kg (1Lb) Polish sausage, cut in half, then to 0.5cm thick semicircle slices.
  • Dried Porcini mushrooms (one pack, the bigger the better but whatever size is OK)

Spice 

  • 5-6 bay leaves
  • 15 allspice seeds
  • 12 pepper corn seeds
  • 10 dried plums
  • 1 cup (250 ml) red wine
  • 1 tsp Salt 
  • Optional, mushroom Bouillon cube

Process

  1. Put mushroom in 1 bowl of water, set aside.

  2. Drain Sauerkraut to discard the liquid. Put the remaining cabbage in the big pot.

  3. Add cabbage strips to the pot.

  4. Fry the sausage on a frying pan, add sausage and liquid to pot.

  5. Sear the meat on a frying pan, add meat to pot.

  6. Cut the mushroom if the pieces are bigger than 2x2cm. Pour mushroom water into pot.

  7. Add all spices except red wine into pot.

  8. Close lid, bring to a boil, reduce to simmer. Cook 1 hour. 

  9. Add wine. Check flavor, add water or salt if needed.

  10. Cook 1 more hour.

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