<![CDATA[Bigos]]> 411eae72-de03-11dc-afee-9f7a6a6ce285 Introduction

Bigos is a traditional stew typical of Polish and Lithuanian cuisine that many consider the Polish national dish. It's tasting better if more types of sausage and meat are added.

 

Ingredients

  •     2 lb sauerkraut, washed and drained
  •     2 lb white cabbage, shredded
  •     1 lb kielbasa, sliced into ½" pieces
  •     ½ lb smoked ham, cubed
  •     ½ lb smoked pork, cubed
  •     ½ lb bacon, chopped
  •     ½ lb beef or venison, cubed
  •     2 oz dried mushrooms
  •     4 pitted prunes, chopped
  •     2 apples, cored and cubed
  •     1 tomato, diced
  •     1 onion, diced
  •     2 cloves garlic, minced
  •     1 tsp allspice
  •     2 bay leaves
  •     1 tbsp peppercorns
  •     ½ cup dark red wine or vodka 

Directions

  • Prepare the ingredients as listed above.
  • Simmer the cabbage until soft (1/2 to 1 hour), then drain.
  • Meanwhile, cook the bacon and set aside, preserving the fat. In the bacon fat sauté the onions and garlic, and brown the remaining meat except the kielbasa.
  • Combine all ingredients in a pot and cook: in a slow cooker, set on "low" for 5-10 hours; on the stove, cook briefly on medium and then simmer 2-3 hours.

Beilagen

  • Serve with bread.

Remarks

  • Refrigerate any leftovers and reheat for serving. The flavor improves each time, peaking around the third day.

This article uses material from the Wikipedia  article Bigos and is licensed under the GNU Free Documentation License.

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