Classic Polish Bigos

Ingredients for 5 servings:

• 600 g white cabbage
• 600 g sauerkraut
• 10 g mushrooms (wild), dried, about a handful
• 2 bay leaves
• 1 onion(s)
• 5 juniper berries
• 300 g pork
• some butter, for frying
• ½ cube of stock
• 500 ml water
• 450 g sausage (Krakauer)
• 3 tomatoes
• 3 tsp plum jam
• 4 tsp tomato paste
• Salt
• pepper

Instructions

Working time approx. 1 hour 45 minutes; Total time approx. 1 hour 45 minutes

Cut the pork into 3-4 cm cubes and brown in a pan with a little butter. Slice or shred the white cabbage and add it to a large pot along with the sauerkraut, mushrooms, bay leaves, juniper berries, and finely chopped onion. First, mix 400 ml of water with ½ stock cube and add it. Add the seared pork and cook or simmer for about 50 minutes. Stir frequently, adding more water if necessary. After 50 minutes, dice the tomatoes and Krakow sausage and add them. Cook or simmer for about 5-10 minutes. Then add the plum jam and tomato paste, season with salt and pepper, and simmer for another 35 minutes over low heat, adding a little water. Stir frequently. Tip: The more often Bigos is reheated, the better it tastes.