Polish Bigos
Description
The recipe won't take much time. Polish-style bigos differs from the classic recipe. The longer bigos is cooked, the better it tastes. It's best if you let it sit and serve it the next day after cooking. Try diversifying your diet with Polish-style bigos. Serve hot.
Instructions
- 1
Step 1
1. Chop the onion. Shred the cabbage. Rinse the sauerkraut thoroughly and squeeze out all excess liquid. Cut the sausage and meat into pieces about 4 cm in size. Peel and chop the tomatoes. Place the prunes and dried mushrooms into a medium-sized container. Pour boiling water over them and soak for 30 minutes until the mushrooms soften. In a large covered pot, sauté the onion and fresh cabbage in vegetable oil.
- 2
Step 2
2. When the cabbage is half cooked, add sauerkraut, meat and sausages, tomatoes, wine, bay leaf, prunes and mushrooms, as well as the water in which the mushrooms were soaked. Mix well.
- 3
Step 3
3. Bring to a boil over medium heat. Cover and simmer over low heat for 1 ½ hours, stirring occasionally and adding liquid if necessary. When the dish is ready, remove the bay leaf and bones from the meat. Serve with whole boiled potatoes, peeled, as a side dish.