Bigos
Sauerkraut and fresh cabbage stewed with several meats and dried fruit over three days.
Ingredients
For 10 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the dried mushrooms in a cup of warm water for half an hour and slice them, straining and keeping the water.
Squeeze the sauerkraut, shred the fresh cabbage and stew each in its own pot for thirty minutes.
Render the bacon to crackling, brown the pork and beef in its fat, then the onion.
Combine both cabbages, the meats, sausage, mushrooms with their water, prunes, tomato paste and spices in a large pot.
Add the wine, bring it up and stew two hours on the lowest heat, stirring occasionally.
Cool it completely and leave it a day in the cold, then bring it back to the boil and stew an hour.
Repeat the cycle once more on the third day. Serve with rye bread and a glass of vodka.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Dr. Bernd Gross · CC BY-SA 4.0