Polish bigos

Category: Culinary recipes
Kitchen: polish

Ingredients

Sauerkraut 400 g
Fresh cabbage 400 g
Boneless pork 200 g
Sausage 150 g
Smoked brisket 100 g
Fat 50 g
Pork fat for roasting
Onion 50 g
Tomatoes (in their own juice) 50 g
Dried mushrooms 15 g
Wheat flour 20 g
Salt
Pepper

Cooking method

  • Finely chop the sauerkraut, add a little boiling water and cook until soft. Peel fresh cabbage, rinse, chop, add a small amount of boiling water, cook in the same way as sauerkraut, along with finely chopped mushrooms. Wash the pork meat, dry it, salt and brown in hot fat on all sides. Put together with the brisket in a saucepan with sauerkraut, simmer until soft. Cut lard into cubes and melt. Put the greaves in the bigos. Prepare a dressing from fat, flour and onions (bigos can be prepared without dressing). Remove the pork and brisket, cut into pieces. Mix fresh cabbage with sauerkraut and thicken with dressing. Cut the sausage into slices. Mix pork, brisket and sausage with cabbage, add tomatoes, season to taste with salt, pepper, and, if necessary, boil with sugar. The more types of meat a bigos contains, the tastier it is. You can add a variety of grilled meats such as veal, game, poultry and all kinds of sausages, etc. Adding red wine to bigos significantly improves its taste. Bigos can also only be made from sauerkraut.

Note

I cook every winter. Leaves "with a bang"

In Poland this dish “ripens” for a couple of days. Indeed, in a day or two, bigos are much tastier

The recipe is borrowed from the 1966 book "Polish Cuisine".

kisuri
Thanks for the recipe. For a long time I have been looking for a recipe for bigos from cabbage, and this one is complete and detailed.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers