Bigos
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
6
- 100 g streaky smoked bacon
- 3 Onions
- 1 Garlic clove
- 1 (approx. 1 kg) small head white cabbage
- 500 g Pork goulash
- 3 Tomatoes
- 300 g Tinned sauerkraut
- 6 Juniper berries
- 6 black peppercorns
- 1 Bay leaf
- 1/4 l clear broth (instant)
- 250 g Kabanossi
- 2 (125 g each) Cup of sour cream
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet paprika
- 7-10 Tbsp Parsley
Directions
- 1
Dice the bacon. Peel and chop onions and garlic clove. Clean and quarter the cabbage and cut out the hard stalk. Cut white cabbage into narrow strips. Leave the bacon out in a large pot.
- 2
Fry the meat, onions and garlic vigorously. Add white cabbage and braise for ten minutes, turning. Wash, clean and halve the tomatoes. Add tomatoes, sauerkraut, juniper berries, peppercorns, bay leaf and stock.
- 3
Let it boil for 40 minutes at a mild heat. Ten minutes before the end of the cooking time, cut Kabanossi into slices and add. Stir sour cream into the bigos. Season to taste with salt, pepper and paprika.
- 4
Arrange in a bowl and sprinkle some paprika on top. Garnish with parsley.
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