Recipe: Bigos - A traditional Polish cabbage dish

1 kg sauerkraut

1 kg white cabbage

600 g beef shoulder

250 g smoked bacon

300 g Krakower sausage (also known as Krakowska sausage)

50 g dried musrooms

100 g dried prunes

150 ml red wine

80 g tomato paste

1 onion

4 bay leaves

0.2 g allspice

0.1 g marjoram

0.1 g caraway seeds

0.1 g juniper berries

A pinch each of sugar, salt, and pepper

Preparation:

Shred the white cabbage. Chop up the sauerkraut. Cook both in a large pot with half a liter of water until they are soft. Meanwhile, cut the sausage into small pieces. Sautee the diced onion in a pan. Then brown the meat, each kind in its own pan. Add the meat, the meat juices from frying, and the onion to the cabbage pot and mix well. Add the seasonings and the tomato paste. Let the mixture stew for four to five hours. Add water occasionally to keep the mixture from burning on the bottom of the pot.

Tip: The more often the bigos is reheated, the better it tastes.






 

The recipe comes to us courtesy of chef Wojciech Kaim from the Wesele Restaurant.