Polish Bigos

14 ingredients
6 steps

Ingredients

  • 1 lb. sauerkraut
  • 1 lb. fresh cabbage
  • 2 or 5 dried mushrooms, broken into bits
  • 1/2 lb. boneless fresh pork
  • 1/4 lb. bacon
  • 4 oz. salt pork, diced
  • 2 medium onions, minced
  • 2 to 3 Tbsp. all-purpose flour
  • 6 oz. sausage
  • 3 to 4 Tbsp. tomato paste
  • 1/3 c. red wine
  • fat for frying
  • salt and pepper to taste
  • 2 chicken bouillon

Directions

  1. 1
    Cut up the sauerkraut, add a small amount of boiling water and simmer until tender.
  2. 2
    Shred the fresh cabbage and cook in the same way, with the mushrooms added.
  3. 3
    In a hot skillet, brown the pork on all sides in a little fat.
  4. 4
    Add to the sauerkraut together with the bacon and simmer, covered, until meat is tender.
  5. 5
    Render the salt pork, add crisp pieces to the sauerkraut, and use the pork fat for cooking onion until lightly browned.
  6. 6
    Add the flour, stirring to prevent lumping, and cook until that browns.

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