John Myers
Bigos
The perfect bigos recipe with a picture and simple step-by-step instructions.
- 300 g Pork meat
- 300 g Butter or clarified butter for frying
- 1 Big onion
- 600 g Fresh white cabbage
- 600 g Sauerkraut
- 10 g Forest mushrooms – dried
- 2 Bay leaves
- 5 Juniper berries
- 500 ml Vegetable or meat broth – if you can digest it, also instant
- 450 g Krakauer – sausage
- 3 Tomatoes
- 3 tbsp Plum jam
- 3 tsp Tomato paste
- Salt pepper
- Cut the meat into approx. 3 cm cubes and fry in a larger saucepan with butter or clarified butter. Take out and put in a bowl for a short time.
- Wash tomatoes and cut into large cubes. Remove the skin from the Krakauer and cut into bite-sized cubes. Provide both.
- Chop the onion into small pieces. Put a little more butter in the pot that has already been used. First sauté the onions in it, then add the cabbage, grated or cut into strips, the sauerkraut, the (dry) mushrooms, bay leaves and juniper berries. Pour 400 ml of the stock, add the seared meat again, cover with a lid and cook or stew for approx. 50 minutes. Stir it from time to time and add more stock if necessary.
- After the 50 minutes, add the tomato and Krakauer cubes and stew everything again for approx. 5 – 10 minutes. Then season with the plum jam and tomato paste, season with salt and pepper, stir well and simmer for another 30 minutes. Stir it from time to time and, if necessary, add some water. The dish must not be “soupy” but also not too dry …………. rather “smooth” ….
Tip:
- The more often Bigos is warmed up, the better it tastes ………….
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