Bigos
About
Bigos - Polish national dish.
Tips:
If wine is not used do not drain the cabbage.
Flavor improves every time you reheat.
Yield:
16.0
Added:
November 30, 2009
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Print This RecipeIngredients
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
Preparation
1
Prepare the ingredients as listed.
2
3
4
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.
Comments
September 27, 2009
This photo has been stolen from the blog www.mycuisine.blox.pl
Please sign it properly!