Bigos
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Per portion
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For 1 portion
- Sauerkraut135 g
- White cabbageOr: Pointed cabbage65 g
- Pork bellyOr: Pork shoulder50 g
- Beef stew meatOr: Beef neck50 g
- KielbasaOr: Sucuk, Bratwurst50 g
- Bacon cubesOr: Bacon15 g
- Onions1 Stk
- Garlic cloves1 Stk
- Plums dried15 g
- Tomato paste¼ tbsp
- Bay leaves1 Stk
- Juniper berries1 Stk
- Pepper¼ tsp
- Paprika sweet¼ tsp
- Red wine200 ml
Step by step
- 1
Slice white cabbage into strips and blanch in salt water for 10 minutes.
- 2
Roughly cut sauerkraut and mix with white cabbage.
- 3
Render bacon cubes in a large pot.
- 4
Add onions and garlic and sauté until translucent.
- 5
Cube pork and beef and brown along with bacon.
- 6
Add tomato paste, bay leaves, juniper, pepper and paprika.
- 7
Deglaze with red wine, add sauerkraut-cabbage mixture.
- 8
Stir in sliced kielbasa and prunes.
- 9
Simmer covered over low heat for 2 hours, stirring occasionally.
- 10
If possible, reheat the next day — tastes better.
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