„Bigos” - The Podlaski hunter's stew

Bigos is a stewed dish made from a cabbage as a main ingredient. A fresh cabbage can be

used as well as acidified one, called sauerkraut. Hence, more than one kind of bigos exists in

the Polish cuisine. Since cooking bigos usually lasts two to four days, the delicious taste of

this Polish food is something really original and different compared to what you are used to :)

Ingredients

2 kg of sauerkraut or fresh cabbage

50 g of prunes

1 liter of water

3 medium carrots

600 g ribs

300 g of smoked bacon or

sausage

600 g beef

1 large onion

2 tablespoons of flour

seasoning

5 pcs of bay leaves

10 pc of allspice

0.5 tsp of ground black pepper

about 1 tablespoon of salt

about 1 teaspoon of sugar

Description

Chop sauerkraut, pour with boiling water and cook without cover for 1,5 hour.

Soak prunes. Boil meat in slightly salted water. Drain off the sauerkraut; add

chopped meat, sausage and prunes. Stir in meat stock, add seasoning and boil on

low heat for 2-3 hours, stirring frequently. Bigos has the best taste the day after

preparation, served with bread. Optionally you can add 1 glass of dry red wine

while cooking. Bigos is ready.

Serve with bread.

Enjoy your meal!