Bigos
By: moje imie
Published: Monday, November 30, 2009 - 2:56pm

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

1 Prepare the ingredients as listed. 2 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. 3 In a large frying pan,brown all the meat , except kielbasa.  Boil kielbasa in another pot, drain and cut into small pieces. 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.

About


Bigos - Polish national dish.
Tips:
If wine is not used do not drain the cabbage.
Flavor improves every time you reheat.

Comments:
Kega5858

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