John Myers
Polish Cabbage Pot (bigosch)
The perfect polish cabbage pot (bigosch) recipe with a picture and simple step-by-step instructions.
- 400 g Pork neck
- 2 pair Smoked sausages
- 1 thick slice Pork belly, smoked
- 150 g Bacon cubes
- 3 piece Onions
- 1 piece Chinese garlic
- 10 piece Bay leaves
- 5 piece Tomatoes
- 10 g Dried porcini mushrooms
- 10 g Dried chanterelles
- 1 small box Sauerkraut
- 400 g Cabbage
- 2 tbsp Lard
- Smoked paprika powder
- Green paprika powder
- Freshly ground caraway seeds
- Dried marjoram
- Pepper from the grinder
- First, soak the dried mushrooms in lukewarm water for a good half an hour.
- Cut the meat into 2 cm cubes. Cut the sausages into slices, the belly and the bacon into cubes. Peel and chop the onion. Peel the garlic and dice it too. Remove the tomatoes from the stalk and cut into small pieces. Halve the pointed cabbage, cut out the stalk and then cut the cabbage into thin strips.
- Heat the lard and first fry the cubes of meat. Take out the seared pieces of meat and place in a large roaster, then fry the sausages, the belly and the bacon vigorously in the pan. If necessary, add a little more lard. Then put everything in the roasting pan (with the lid), remove the roast set from the pan with a little water and then empty it into the roasting pan.
- Preheat the oven to 175 °.
- Now squeeze out the mushrooms, catch the water, and then cut into small pieces.
- Put the cabbage and cabbage as well as the tomatoes and mushrooms in the roaster and mix everything well. Pour in the mushroom water through a paper tea strainer and then fill everything up with water (approx. 1 l) so that everything is just covered, add bay leaves, put the lid on and put it in the oven. After about 30 minutes, take the roaster out and season everything with the spices, not too much, repeat the process after an hour.
- Scoop the finished stew into a soup cup, serve with strong farmhouse bread and then ….. bon appetit …..
- If you want to top the Bigosch a bit, fry a handful of fresh forest mushrooms in butter and add them just before serving.
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