Bigos with porcini mushrooms

Ingredients for 4 servings:

• 750 g sauerkraut
• 500 g white cabbage
• 75 g porcini mushrooms, dried
• 500 g meat, various types (beef, pork)
• 2 large onions
• salt and pepper
• 250 ml vegetable stock
• Sour cream

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 30 minutes

White cabbage and sauerkraut pot with porcini mushrooms

It’s best to prepare the white cabbage a day in advance by thinly shredding it, mixing in about 1 teaspoon of salt, and kneading it well. Repeat the kneading several times; the cabbage will then become nice and tender and release juice. Place the dried porcini mushrooms in a pot of water, soak for a while, and then bring to a boil. Drain, rinse with water (to remove impurities such as pine needles, grass, etc.). Bring to a boil again with water, cool, drain, and coarsely chop the mushrooms. Lightly squeeze the liquid from the white cabbage and sauerkraut. Dice the meat. Sauté the finely chopped onions, add the meat, season with salt and pepper, and sear briefly. Place the white cabbage and sauerkraut in a large pot and mix. Heat gently, stirring constantly. Add the onions and meat (including any meat juices). Deglaze occasionally with vegetable stock. Add the mushrooms. Mix everything thoroughly and simmer for about 2 hours (the cabbage should be well wilted). This dish tastes best when reheated several times, but be careful not to let it burn. At the end, you can finish each portion with a little sour cream. This dish can be prepared 2 to 3 days in advance. The longer it sits, the better it tastes.