Slow Cooker Bigos Atlanta

Slow Cooker Bigos Atlanta

Category: Meat dishes

Kitchen: polish

Ingredients
Sauerkraut	810 g
St. cabbage white cabbage	762 g
Pork p / fat	270 g
Boiled sausage	186 g
Ribs of St. smoked	300 g
Pork fat	66 g
Turnip onion	72 g
Dried mushrooms	18 g
Tomato puree	90 g
Sugar	18 g
Salt	12 g
Dried parsley root	1 tbsp. l
Black pepper ground	0.5 g
Caraway	1/2 tsp
Marjoram	1/2 tsp
Dry red wine	250 ml

Cooking method

• The recipe is taken from the book "Soviet national and foreign cuisine" publishing house Moscow 1977,
• a textbook for future chefs and recommendations for receiving foreign guests.
• For such receptions in the USSR they prepared very responsibly, carefully studying the taste preferences of residents of different countries,
• in addition to the obligatory dishes of Russian national cuisine, dishes, seasonings, and drinks familiar to the guest's stomach were necessarily offered.
• Bigos is an old Polish dish, dating back more than one hundred years, is quite relevant to this day.
• Since this dish takes a long time to cook, and you need to stir it constantly, a slow cooker is just perfect for cooking it.
• Of the slow cookers available, Atlanta was the best choice for this. A pot of 5 liters, electronic control, which means it will automatically switch to heating. I recalculated the recipe a little, taking into account the workload of the saucepan, changed it a little.
• Dried mushrooms, I had forest ones for this, soaked in warm water.
  I washed the sauerkraut and boiled until soft in a little water.
• I cut the fresh cabbage into checkers, let it simmer and mixed with sauerkraut.
• In a thick-walled frying pan, I melted bacon and fried onions and not coarsely chopped pork on it, until golden brown.
• Then I added boiled sausage diced and chopped ribs in half. I covered it with a lid to keep it cool.
• I boiled the mushrooms in the same water where I soaked them and cut them.
• Now it's time to reunite all the components. I loaded cabbage, mushrooms into a ceramic saucepan, along with a decoction, part of which was used for breeding tomato paste (it was frankly lazy to brown a spoon)), which I also put in cabbage, salt, sugar, ground pepper, marjoram, cumin ... and that's it. mixed.
• Then it was the turn of the meat component: I put the contents of the pan in a saucepan, mixed it again and put it on HAY for 4 hours.
• After two hours, (the aroma has already appeared), poured in a glass of dry red wine (Merlot HP), interfered a little. Two hours later, when the aroma became all-pervading, she transferred it to LOU, for 2 hours, and then she herself went to auto-heating until morning ...
• Breakfast was tasty, though not familiar. Bon Appetit!

The dish is designed for

6 servings

Time for preparing:

12-14 hours

Cooking program:

Stove, slow cooker

Note

Multiple reheating only enhances the taste of the dish, and, of course, you need to reheat the dish completely.

Similar recipes

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Bigos with beef "Combined" (multicooker-pressure cooker Brand 6051) (Ksyushk @ -Plushk @)

Aaaa
With the first recipe! And how !!!!

[Lelka]

Thank you, Lelka! This thing should be noted ... bigos
Accidentally wandered somewhere, but the button there is NOT RED !!!

The most interesting thing is that I did not understand where I had climbed, but there was a necessary button, so I took a chance ... and the interface changed this year, why, I myself do not understand, I am, in general, a conservative ...left the old version ...

I liked the recipe very much, there is also last year's sauerkraut, I will definitely cook it. Thank you very much!

[Catherine]

Catherine, thank you very much!

How wonderful that the recipe has appeared, thanks!
Happy firstborn!

[Trishka]

last year's sauerkraut

And I have already started this year ... I'm glad that the recipe is for the court. Slow, as if invented for him



Trishka, Thank you,Ksyusha, gave birth here

[Svetlenki]

Svetlenki, To your health, Sveta, laid out a separate recipe

[Smile]

Smile,
Ekaterina, congratulations on the first recipe for Atlanta.

[brendabaker]

brendabaker, Thank you, Oksana, this is true, for Atlanta, he is the first ... as well as for me ... we both, but we go to debutants
And I was wondering why, it starts raining every half hour ...

[Smile]

Smile,
Ekaterina, the recipe is great, thanks for sharing

it starts raining every half hour ...

and in our village too))) Even the dogs cannot take a walk ((The restless go.

St. cabbage white cabbage 762 gr

My wife also works as an accountant, on a budget ...

P.S. I have not yet met the recipe for Polish bigos without prunes ... Well, maybe ...

I am glad to fill up my piggy bank of recipes for slugs

Even the dogs can't walk

The cat asked for time off on the porch, but did not go further ... and sits there))

Polish bigos without prunes.

Prunes are optional, but for my taste it is more suitable for beef and poultry, and mushrooms are best for pork ... Tenths of a penny, and hundredths of a gram, this has long been a habit, it has worked for 6 years with a calculator)) Pedantry and scrupulousness

[Catherine]

Catherine, thanks for the recipe!
But if you put cabbage without heat treatment, will it not be at all? , so that absolutely for the lazy

[M @ rtochka]

M @ rtochka,
Daria, Fresh cabbage, it is enough to scald with boiling water to get the bitterness off. Now late varieties and they stick a little bit, and fermented, without heat treatment, will completely quench itself, only if sour, soak a little, 30-40 minutes. Mushrooms also need to be soaked and boiled, so you can do it in parallel: while the vegetable part gets wet - prepare meat products
Thanks for your interest in the recipe. It's not difficult at all, but the result is worth it.

[Catherine]

And I am the first with the report
Immediately - very tasty! Lovers of cabbage - for sure.

There was no bacon, mushrooms and marjoram. The rest is prescription. My tomato, in the summer I cooked the sauce, so I put the glass down for sure.
I cooked in the evening, put everything, closer to the morning she turned on high, added wine in the morning. Then low and heating until lunchtime.
Tasty dish. Such a complete, full-fledged

Catherine, Thank you so much! The family liked it, I will repeat it exactly.

[M @ rtochka]

M @ rtochka, Daria, how delicious it looks! I'm glad everyone liked it. Now, in the cold season, it is very important. Bon Appetit!