Bigos

Photo: flickr user UnorthodoxY

Ingredients

1 medium cabbage, shredded

3 14.5 oz cans sauerkraut, drained

1 pound thick bacon, chopped

1 pound of boneless pork, cubed

2 cups beef stock

1 cup diced cooked ham

1 1/2 pounds Polish Kielbasa, cut into small chunks

4 mediums carrots, sliced

4 cloves of garlic, minced

1 medium onions, diced

4 bay leaves

1 14.5 oz can canned diced tomatoes, with juice

1 14.5 oz can tomato sauce

1/2 pound fresh mushrooms, quartered

6 pitted prunes, chopped

2 apples, cored and cubed

1 1/2 cups dark beer

5 TBs sugar or sweetner

salt and pepper to taste,morton's season saalt

Preparation

Prepare the ingredients as listed.

In a large stock pot simmer the cabbage until soft (1/2 to 1 hour), then drain if too watery. Add drained sauerkraut to stock pot and simmer.

In a large frying pan,brown all the meat , except kielbasa. Boil kielbasa in another pot, drain and cut into small pieces.

Combine all the remaining ingredients into the large stock pot and cook on the stove, cook briefly on medium and then simmer 2-4 hours. I used a crock pot for this. (Longer you cook better it taste). Cool and refrigerate overnight. Reheat and serve the next day.