in Eastern Europe, Poland

Bigos à la my mom

updated

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Ingredients for 8 servings:

  • 2 kg sauerkraut
  • 1 white cabbage
  • ½ kg pork goulash
  • ½ kg beef goulash
  • ½ kg sausage, lightly smoked
  • ¼ kg bacon
  • 8 porcini mushrooms, dried
  • ¾ tube(s) tomato paste
  • salt and pepper
  • bay leaves
  • Allspice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Polish or Silesian sauerkraut stew

Cut the meat, sausage, and bacon into small pieces and fry separately. Finely chop the sauerkraut and cook it in a small amount of water in a large pot with the dried mushrooms, bay leaves, and allspice. Finely grate the white cabbage and add it to the boil. When the meat, sausage, and bacon are cooked, add them to the cabbage and mushrooms. Season with salt, pepper, and tomato paste. Ideally (but not necessary) let it simmer for 2-3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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