Title: BIGOS
Categories: Polish, Main dish, Ethnic
Yield: 8 servings
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.
