Bigos according to grandmother's recipe from Elbing

Ingredients for 10 servings:

• 3 medium-sized onions, diced
• 500 g mushrooms, cut into slices
• 400 g Cabanossi, diced
• 500 g pork neck, diced
• 1 small head of white cabbage, sliced ​​into thin strips
• 1 kg sauerkraut
• 1 tube(s) Tomato paste
• 1 handful of parsley
• 1 tbsp garlic, diced
• salt and pepper
• oil
• 3 bay leaves
• 5 juniper berries

Instructions

Working time approx. 3 hours; Total time approx. 3 hours

Brown the onions, mushrooms, Cabanossi, and pork neck separately in a pan with a little oil each, then transfer to a large pot. Add the white cabbage and sauerkraut and fill with water until all ingredients are covered. Add the bay leaves and juniper berries. Then turn on the stove and simmer everything very slowly. After about an hour, add the tomato paste, garlic, salt, and pepper. Simmer gently for another 2 hours in the covered pot. Half an hour before the end of cooking, add the parsley. Taste and adjust the seasoning if necessary. Boiled potatoes go very well with this sauce; they can be mashed nicely in the bigos sauce. Tip: Bigos always tastes better when you let it sit for at least 24 hours after cooking. If you prefer your bigos sweeter, simply add more white cabbage and less sauerkraut.