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Bigos

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.

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More