Bigos Silesian style

Ingredients for 4 servings:

• 700 g pork goulash
• 3 allspice berries
• 1 bay leaf
• 0.33 white cabbage
• 4 carrots
• 2 large tomatoes
• 1 pack of bacon, cut into strips, approx. 100 g
• 2 Cabanossi, Silesian (from the Silesian butcher)
• 1 gr. can/n tomatoes, pureed, approx. 500 ml
• 1 can sauerkraut, preferably homemade, 3 times the amount of white cabbage
• 3 large onions
• 2 garlic cloves
• n. B. water
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

made from pork goulash and sauerkraut

Finely chop the onions and garlic. Slice the carrots. Dice the tomatoes. Season the pork goulash with salt, pepper, and paprika and fry until crispy, creating a roasted flavor and a light brown color. Add the canned tomatoes, allspice berries, bay leaf, garlic, and 2/3 of the onions, and simmer in the pressure cooker for 20 minutes until softened. Open the pressure cooker, add the carrots and tomatoes, and simmer on low heat for another 5 minutes. While the goulash is cooking, chop 1/3 of the white cabbage and blanch it in salted water for 10-12 minutes. Drain the water. Fry the bacon and the remaining onions until crispy. Once the carrots and tomatoes are simmering, add the white cabbage, sauerkraut, and bacon to the goulash and mix. Finally, slice the Silesian sausage, add it to the pot, and add water to create a broth. Simmer for another 10 minutes.