Bigosh – meat stew with cabbage and sauerkraut

Ingredients for 6 servings:

• 500 g white cabbage, without stalk
• 250 g onion(s), coarsely chopped
• 2 clove(s) garlic, coarsely chopped
• 400 g lamb, without fat and tendons
• 400 g lean pork or veal
• 150 g lean ham cubes
• 2 tbsp clarified butter
• 4 tbsp tomato paste
• 1 tsp caraway powder
• 3 tsp sweet paprika powder
• 1 tbsp marjoram, dried
• 1 small can of sauerkraut
• 500 ml dry white wine
• 500 ml broth
• 2 bay leaves
• Salt and pepper, from the mill
• 800 g potatoes, boiled

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

wonderful in winter

Roughly chop the cabbage. Cut the meat into small cubes, about 1 cm thick. Heat the clarified butter in a large roasting pan and brown the meat and ham cubes until well browned. Briefly sauté the garlic, onions, and tomato paste. Add the caraway seeds, paprika, marjoram, salt, and pepper. Mix in the cabbage and shredded sauerkraut, along with the wine, broth, and bay leaves. If necessary, add hot water until all ingredients are just covered. Braise in the covered roasting pan in the oven at 160°C for about 2.5 hours. Remove the bay leaves, season to taste, and serve with boiled potatoes.