Bigos

Name: Bigos
Total time: 1 h
Yield: 6 servings
Ingredients: 200 g white cabbages; 600 ml water; 30 g dried mushrooms (for example chanterelle or porcini); 300 g pork schnitzels; 250 g smoked pork belly; 2 yellow onions; 25 g butter; 200 g sauerkraut; 200 ml red wine; 100 ml tomato purée; 2 dice meat stock; 2 bay leaves; 1 tsp juniper berries; 3 whole clove; 250 g bratwursts (ideally Thuringian); 900 g potatoes; 200 ml sour cream; fresh parsley

This comforting meat stew is popular in Poland. Bigos is cooked with cabbage, spiced sausage and pork. Best prepared the day before it is served to unlock the most flavour, this dish goes well piping hot with sour cream, boiled potatoes and a rustic bread.

https://www.arlafoods.co.uk/recipes/bigos/

Instructions

Shred the cabbage and place in a pot. Fill with water and boil. Crumble in the dried mushrooms and simmer for 30 minutes.
Cut the meat into smaller pieces. Dice the pork. Peel and cut the onion.
Heat up the butter and brown the meat and pork separately. Add the onion and fry until soft.
Rinse the sauerkraut and allow it to dry. Add it along with the browned meat to the cabbage and mushroom mixture.
Stir in the wine, tomato purée and bay leaves. Crumble in the stock cubes. Grind the cloves, juniper and some black pepper. Add it to the stew, cover and simmer for 45 minutes. Add more water if needed.
Boil the potatoes.
Cut the sausage into pieces and allow it to simmer in the stew for 15 minutes. Add salt and pepper to taste.
Serve the bigos with boiled potatoes, sour cream and parsley.

Enjoy!

Ingredients

Bigos

White cabbages	200 g
Water	600 ml
Dried mushrooms (for example chanterelle or porcini)	30 g
Pork schnitzels	300 g
Smoked pork belly	250 g
Yellow onions	2
Butter	25 g
Sauerkraut	200 g
Red wine	200 ml
Tomato purée	100 ml
Meat stock	2 dice
Bay leaves	2
Juniper berries	1 tsp
Whole clove	3
Bratwursts (ideally Thuringian)	250 g