Polish cabbage pot "Bigos\"

Name: Polish cabbage pot "Bigos\"
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 50 g mixed dried mushrooms; 600 g White cabbage; 3 Onions; 400 g Beef goulash; 750 g Pork ribs; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Tomato paste; 1 can(s) (à 850 ml) Sauerkraut; 150 g dried soft plums; 2 Bay leaves; 1 collar Parsley

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

A hearty stew with two kinds of meat and cabbage warms twice as well on cold days

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

50 g mixed dried mushrooms
600 g White cabbage
3 Onions
400 g Beef goulash
750 g Pork ribs
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Tomato paste
1 can(s) (à 850 ml) Sauerkraut
150 g dried soft plums
2 Bay leaves
1 collar Parsley

Directions

1
Soak mushrooms in 1⁄2 l hot water. Clean, wash, quarter and cut cabbage into strips from the stalk. Peel and chop onions. Cut goulash smaller. Peel the skin from the ribs. Split the ribs between the bones, wash and dab dry.
2
Heat the oil in a large pot. Brown the ribs and goulash in it in portions. Season with salt and pepper and remove. Sauté onions in hot frying fat. Sweat tomato paste with. Add cabbage, sauerkraut, mushrooms together with soaking water, plums, goulash and bay leaf, season with salt and pepper. Spread ribs on the cabbage. Bring everything to the boil, cover and braise over medium heat for about 2 hours, stirring from time to time. Add some water if necessary.
3
Remove the ribs and let them cool down a little. Wash and chop the parsley. Remove the meat from the bones. Add to the pot with parsley. Season to taste with salt and pepper. Bread goes well with it.
4
Remove the skin from the ribs. This makes it easier to remove the meat after cooking.