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Bigos

A community recipe by Martin The Cook

Not tested or verified by Nigella.com

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Introduction

Most popular version of cabbage in Poland.

Ingredients

Serves: 0

Metric Cups

3 kilograms sauerkraut
700 grams beef
1 kilogram sausages
700 grams bacon
750 grams dried mushrooms (3 250g packets)
7 leaves laurel leaf or bay leaves
1 black pepper (not crushed)

6⅗ pounds sauerkraut
24¾ ounces beef
2⅕ pounds sausages
24¾ ounces bacon
26½ ounces dried mushrooms (3 250g packets)
7 leaves laurel leaf or bay leaves
1 black pepper (not crushed)

Method

Bigos is a community recipe submitted by Martin The Cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Slice meat, bacon and sausage into pieces, pre fry it in the pan.

Cut sauer kraut as you like and put it in to the big pot, add meat, bacon and sausage, add herbs and dried mushrooms and cook it on a medium flame for 1 and a half to 2 hours. Taste after that timeto see if the kraut is tender - if it's not then cook it for another 45 minutes to 1 hour.

When ready, take it off the heat, put it on the heat again the next day but DO NOT REMOVE from the pot. Put it on the next day for 30 - 45 minutes. Enjoy!

Slice meat, bacon and sausage into pieces, pre fry it in the pan.

When ready, take it off the heat, put it on the heat again the next day but DO NOT REMOVE from the pot. Put it on the next day for 30 - 45 minutes. Enjoy!