Bigos

Ingredients for 8 servings:

• 675 g sauerkraut
• 100 g onion(s), halved rings
• 800 g white cabbage, sliced ​​into small strips
• 1,500 ml water
• 250 g beef
• 250 g sausage (Krakauer)
• 250 g wild boar or other meat, the more varieties the better
• 1 cube of stock, for 1/2 l
• 5 g salt
• ½ g caraway, freshly ground
• ½ bay leaf, ground
• 1 g black pepper, freshly ground
• 30 g mushrooms, dried
• 50 g plum jam

Instructions

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

Christmas dinner from our neighboring country Poland

Squeeze the sauerkraut, reserving 200 ml of liquid. Cook the sauerkraut with the white cabbage and spices in 1000 ml of water. Cut the meat into small strips and sear it with the roughly chopped onions. Soak the dried mushrooms – use the mushroom liquid, discarding any sandy residue. Then place them in a large pot with all the other ingredients and simmer for several hours, at least two. The most important thing with bigos is to check frequently to make sure nothing burns; add more water or pressed sauerkraut juice if necessary. Always taste it to make sure it doesn’t become too sour. Serve with fresh, hearty buttered bread.