Bigos - Polish cabbage pot

Name: Bigos - Polish cabbage pot
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 40 g mixed dried mushrooms; 4 Prunes; 500 g Pointed cabbage; 500 g Sauerkraut; 250 g Pork shoulder; 350 g Turkey Breast; 200 g Krakow sausage; 1 Onion; 3 TABLESPOONS Lard; 4 Juniper Grains; 1 Bay leaf; 3 Allspice seeds; 4 Peppercorns; 200 ml dry red wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

40 g mixed dried mushrooms
4 Prunes
500 g Pointed cabbage
500 g Sauerkraut
250 g Pork shoulder
350 g Turkey Breast
200 g Krakow sausage
1 Onion
3 TABLESPOONS Lard
4 Juniper Grains
1 Bay leaf
3 Allspice seeds
4 Peppercorns
200 ml dry red wine
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Soak mushrooms and plums separately in cold water. Clean, wash and chop the pointed cabbage. Put the sauerkraut in a sieve and drain. Cut meat and sausage into pieces of about 2 cm. Peel and halve the onion and cut into rings
2
Heat 1/2 tbsp. lard in a frying pan, sauté the onion in it, take it out. Fry the meat one after the other in 1 tbsp. lard and the sausage in 1/2 tbsp. lard. Put pointed cabbage, sauerkraut and spices in a large pot.
3
Cut mushrooms and plums into small pieces. Add meat, sausage and onion to the pot. Add red wine and 750 ml water and let the stew simmer gently for about 2 1/2 hours until the meat is soft. If too much liquid evaporates during cooking, add water. Season to taste with salt and pepper before serving