Bigus in a pot
Description
The recipe for casserole-style bigos is traditionally associated with Polish cuisine, but this dish is also quite widespread in many other countries neighboring Poland. We can easily prepare this delicious dish ourselves, especially since it's not complicated at all, and all the ingredients can be found in any grocery store. Believe me, bigos has an amazing taste—it turns out incredibly juicy, hearty, and aromatic, with sauerkraut and smoked meats giving it a unique flavor. In short, this delicious meal can turn even an ordinary dinner into a true celebration for the soul and body, so don't hesitate—prepare homemade bigos in a casserole for your loved ones. They will thank you wholeheartedly. 1) First, sauté chopped onion in heated oil until golden brown. Then squeeze the sauerkraut and add it to the skillet with the onion. Add tomato paste, mix everything, and simmer over low heat, covered, for one hour. 2) Shred fresh cabbage, sprinkle with salt, mix, and knead with your hands. Set aside for now. 3) Dice apple, bell pepper, mushrooms, and tomatoes. 4) Cut meat into small pieces, and dice sausage and bacon into cubes or strips. Sear each ingredient in vegetable oil until browned—first bacon, then sausage, then meat. 5) Transfer the seared meat and smoked meats to a bowl with the chopped vegetables and mushrooms. Add sauerkraut, fresh cabbage, wine, mix everything together, and season with salt and pepper to taste. 6) Divide the mixture among baking pots, then pour in the remaining liquid from the mixture. Seal the pots either with foil and cover with lids, or top with layers of puff pastry brushed on both sides with egg yolk. 7) Place the pots in a cold oven, set the temperature to 160°C (320°F), and bake for about 2 hours. 8) After this time, the bigos is ready to eat, but it tastes even better if allowed to cool, then chilled in the refrigerator for a couple of hours before reheating and serving. Enjoy your meal!