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Bigos
1 serving
Sauerkraut is chopped, poured with a small amount of boiling water and boiled until soft. The crushed fresh cabbage is also boiled with shredded dry mushrooms. A piece of pork flesh is salted, browned in hot fat on all sides, put together with the belly in a saucepan with sauerkraut and stewed until soft. The lard is diced, melted and the flakes are placed in bigos. After removing the meat from the pan, one mixes fresh cabbage with sauerkraut and introduces fat and onion dressing. Sausage is released from the shell and cut into circles, pork pulp and brisket - in cubes and put into cabbage. Adding tomato, salt, pepper and sugar, boil. Note: The more varieties of meat bigos contains, the tastier it is. The addition of red wine significantly improves the taste of the Bigos dish can also be prepared only from sauerkraut.
Sauerkraut is chopped, poured with a small amount of boiling water and boiled until soft. The crushed fresh cabbage is also boiled with shredded dry mushrooms. A piece of pork flesh is salted, browned in hot fat on all sides, put together with the belly in a saucepan with sauerkraut and stewed until soft. The lard is diced, melted and the flakes are placed in bigos. After removing the meat from the pan, one mixes fresh cabbage with sauerkraut and introduces fat and onion dressing. Sausage is released from the shell and cut into circles, pork pulp and brisket - in cubes and put into cabbage. Adding tomato, salt, pepper and sugar, boil. Note: The more varieties of meat bigos contains, the tastier it is. The addition of red wine significantly improves the taste of the Bigos dish can also be prepared only from sauerkraut.
pork - 60 g, sausage - 20 g, smoked meat - 20 g, sauerkraut - 80 g, white cabbage - 60 g, lard - 10 g, onions - 10 g, dried mushrooms - 5 g, tomatoes - 15 g, or tomato paste - 5 g, ground black pepper to taste, salt to taste, sugar - 1 wedge
