Bigos

Description

The recipe won't take much time. Bigos is a hearty, delicious, and rather elaborate dish, combining many vivid flavors and aromas. The essential ingredients of bigos are meat and cabbage. Some use sauerkraut, others fresh cabbage; I prepare bigos with both fresh and sauerkraut, and dried white mushrooms add an interesting flavor. Smoked sausages and bacon give the dish a smoky aroma. Since the dish is stewed in chopped tomatoes, the meat becomes tender and juicy, while the spices add a spicy note. Serve hot.

Instructions

1. 1

   Step 1

   Cut the sausages and bacon into large cubes and fry in a pan until golden brown. Transfer to a plate.

2. 2

   Step 2

   Rinse the pork, pat dry, and cut into large pieces. Coat in flour and fry in a pan where bacon and sausages were previously cooked.

3. 3

   Step 3

   Wash the vegetables and mushrooms, peel and chop them into small cubes, shred the cabbage coarsely. Place everything except the tomatoes into a frying pan and simmer for about 10 minutes.

4. 4

   Step 4

   Add wine, tomato puree, oregano, cumin, bay leaf, and dried mushrooms to the vegetables. Simmer everything together for a couple of minutes.

5. 5

   Step 5

   Next, add the meat, bacon, and sausages, and bring to a boil. Once boiling, add the tomatoes and broth, cover with a lid, and place in a preheated oven at 180 degrees.

6. 6

   Step 6

   Simmer the bigos in the oven for 3 hours, until the meat becomes tender.

7. 7

   Step 7

   Can be served.