Bigos or Bigosh

Ingredients for 3 servings:

• 500 g game, pork and beef mixed or just one kind
• 250 g bacon, streaky
• 250 g white cabbage
• 500 g sauerkraut
• 1 apple, sour
• 3 tomatoes
• 3 onions
• 2 garlic cloves
• 6 allspice berries
• 1 bay leaf
• 2 tbsp tomato paste
• 2 tbsp paprika powder
• 125 ml beef broth
• 125 ml red wine
• e.g. salt and pepper
• e.g. marjoram
• n. B. Caraway
• 2 tbsp lard

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

Polish recipe – versatile to vary

Dice the bacon and meat and fry in hot lard. Add diced onions and chopped garlic with shredded or finely chopped white cabbage, diced apple, peeled tomatoes (first blanch them in water, then peel and cut into pieces), and sauerkraut. Crush the allspice berries. Season the meat and vegetables with allspice, paprika, caraway, salt, and pepper. Brown everything thoroughly, season to taste, and then transfer to an ovenproof dish (I use a Tupperware “ultra plus”). Mix the tomato paste, broth, and wine and pour enough into the dish to just cover the contents (add a little red wine/broth if necessary). Cover and cook in a hot oven at 220°C (top/bottom heat) for about 2 to 3 hours (depending on the oven!). Note: I usually use 2 to 2.5 hours. This dish tastes great with potatoes, mashed potatoes, or simply plain white bread. Tip: Depending on your taste, you can also add mushrooms and porcini mushrooms (100 g each) and 3 garlic sausages half an hour before the end of the cooking time.