Conny's Bigos

Ingredients for 4 servings:

• 15 g porcini mushrooms, dried
• Water for soaking
• 750 g sauerkraut
• 1 carrot(s)
• 1 piece(s) celery
• 3 bay leaves
• 8 allspice berries
• 10 peppercorns
• 500 g white cabbage
• Salt
• 2 ½ large onions
• 250 g bacon cubes
• 500 g beef
• 500 g pork
• 300 g Cabanossi (chicken cabanossi)
• 350 g sausages (Krakauer), Polish
• 4 tbsp tomato paste
• 1 tbsp spice paste (goulash cream)
• 6 tbsp plum jam
• 1 ½ cup(s) red wine
• chili flakes
• pepper
• Caraway powder
• cumin
• 2 pieces of cooking chocolate
• 1 jar Sherry, sweet

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 day 1 hour 45 minutes

simple, hearty

Soak the mushrooms, chop the white cabbage, carrot, and celery, and cook with the sauerkraut, bay leaves, allspice, salt, peppercorns, and the soaked mushrooms. If you don’t like the spices in your dish, you can cook the spices in a tea bag. Dice the onion, Cabanossi, Krakauer, and meat and fry. Add the tomato paste, goulash cream, and plum jam and reduce to a boil. Deglaze with a little red wine, repeating this process several times until all the red wine is used up. Season with caraway, cumin, chili flakes, sherry, and cooking chocolate. Add the mixture to the cabbage, mix thoroughly, and simmer on low heat for about an hour. Season again if desired. Bigos tastes best when cooked a day or two in advance and reheated several times, which will give it the desired brown color. Serve either in a hollowed-out round loaf of bread or on a plate with bread or potatoes.