Bigos - Polish cabbage pot

Name: Bigos - Polish cabbage pot
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 25 g mixed dried mushrooms; 3 Prunes; 500 g White cabbage; 500 g Sauerkraut; 250 g Pork shoulder; 250 g Turkey Breast; 175 g Krakow sausages; 2 small onions; 30 g Lard; 1 Bay leaf; 3 Juniper berries; 7-10 Tbsp Pimento and black peppercorns; 175 ml Red wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

25 g mixed dried mushrooms
3 Prunes
500 g White cabbage
500 g Sauerkraut
250 g Pork shoulder
250 g Turkey Breast
175 g Krakow sausages
2 small onions
30 g Lard
1 Bay leaf
3 Juniper berries
7-10 Tbsp Pimento and black peppercorns
175 ml Red wine
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Soak mushrooms and plums separately in warm water. Clean the cabbage, remove the stalk. Cut cabbage into strips. Drain the sauerkraut and pluck a little. Cut meat and sausages into cubes or slices. Peel and halve onions and cut into half rings
2
Heat lard in a pan and fry onions until golden brown. Add the meat and also fry until golden brown. Take everything off the stove
3
Put cabbage and sauerkraut in a pot. Drain mushrooms and plums, chop them and put them in the pot with bay leaf, juniper, allspice, peppercorns, meat, onions and sausage. Pour 1/2 litre water and red wine over it, bring to the boil and simmer for about 2 hours. If necessary, add some more water from time to time. Season with salt and pepper