John Myers
Bigos: Sauerkraut Stew
The perfect bigos: sauerkraut stew recipe with a picture and simple step-by-step instructions.
- 300 g White cabbage
- 300 g Sauerkraut
- 250 g Pork meat
- 2 Pc. Sausages / Bockwurst / Vienna sausages
- 60 g Bacon
- 2 Pc. Onions
- 5 Pc. Dried plums
- 500 ml Water
- 1 Pc. Clove of garlic
- 3 Pc. Bay leaves
- 0,25 tsp Peppercorns
- 5 Pc. Juniper berries
- 2 tbsp Oil
- 150 g Tomato paste
- 150 ml Red wine
- Cut the cabbage into strips. Place in a saucepan with 500 ml of water and salt. Mix in the sauerkraut. Add a peeled clove of garlic, bay leaves, peppercorns and juniper berries. Bring everything to a boil and cook slowly.
- Peel and dice the onions. Sauté in hot oil in a pan until translucent. Add the pork and fry vigorously. Then add the bacon and the sliced sausages. Halve the prunes and add to the meat. Stir in the tomato paste and deglaze with red wine. Let the liquid reduce slightly.
- Finally stir the contents of the pan into the herb mixture, season again with salt and pepper if necessary.
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