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1 kg Cabbage (2 1/4 lb)

1 kg Sauerkraut

8 dl Water (1 2/3 pt)

500 g Roast pork (1 1/8 lb)

500 g Roast beef

600 g Sausage, variety (1 1/3 lb)

400 g Boiled ham (7/8 lb)

10 Boletus mushrooms, dried

10 Stones prunes

10 Juniper berries, crushed

10 Peppercorns

1 Bay leaf

2 Onions

2 Cooking apples

1 1/2 dl Red wine, dry (1/3 pt)

1 ts Honey

2 tb Lard

Salt Pepper (Preparation: 1 hour; cooking: 2 to 3 hours) Drain the excess juices form the sauerkraut (if necessary: chop it finely). Chop the cabbage, pour boiling water over it and drain. Rinse the mushrooms, cover with a little warm water and leave to soak for 15 minutes. Cook the mushrooms in their soaking liquid for 30 minutes,

drain and cut into strips. Keep the mushroom stock. Peel the apples and cut into cubes. Peel and chop the onions, lightly fry them in 1 tb of lard. Put the cabbage and the sauerkraut into a large saucepan, add onions, mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and peppercorns. Add 8 dl of boiling water, cover and cook (low heat) for 1 1/2 hours. Cut the meats into cubes. Slice the sausage and fry it lightly in lard. Add all to the pan. Pour the wine in, add honey and cook for a further 40 minutes. Stir frequently taking care not to burn it. Serve hot with wholemeal bread. Remarks: ~- roast duck or venison and roasting gravies can be added to bigos ~- Bigos can be reheated for several days. It’s flavour improves as it matures, tastes best on the third day.

PALEO] Bigos - Recipe Book - Nerd Fitness RebellionBigos z grzybami | Smaczne-Przepisy.TV - YouTubePolish cuisine - Wikipedia, the free encyclopediaRafal Kosik » Blog Archive » BigosBigos Related Keywords & Suggestions - Bigos Long Tail KeywordsPolish Recipes: Polish Hunter's Stew - Bigos - Lodz Post - Poland ...Bigos Related Keywords & Suggestions - Bigos Long Tail KeywordsFile:08007 Sauerkraut mit Fleisch und Wurst (Bigos), Sanok.JPG ...Bigos swiateczny - My Tasty KitchenSt. Stan's Polish Kitchen, Historic Polonia, Buffalo, NY


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