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Name: Bigos
Total time: 3 h 30 min
Yield: Serves 6
Cuisine: Poland
Ingredients: 700 g sauerkraut; 400 g white cabbage; 400 g pork shoulder; 250 g smoked kielbasa; 150 g smoked bacon; 30 g dried porcini mushrooms; 2 onion; 80 g prunes; 2 tbsp tomato paste; 3 bay leaves; 6 allspice berries; 1 tsp caraway seeds; 1 tsp black pepper; 1 tsp salt

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Poland3 h 30 minServes 6déjà cuisiné

Bigos

Ingrédients14

sauerkraut700 g
white cabbage400 g
pork shoulder400 g
smoked kielbasa250 g
smoked bacon150 g
dried porcini mushrooms30 g
onion2
prunes80 g
tomato paste2 tbsp
bay leaves3
allspice berries6
caraway seeds1 tsp
black pepper1 tsp
salt1 tsp

légumeviandefruitépice et sauce

Préparation

Soak the dried mushrooms in warm water for 30 minutes, then chop them and reserve the soaking liquid.
Rinse the sauerkraut if very sour, squeeze it dry, and shred the white cabbage. Dice the pork, slice the kielbasa, and cut the bacon into small pieces.
Fry the bacon in a heavy pot until the fat renders, then brown the pork and kielbasa. Remove the meats and set aside.
Cook the chopped onions in the same pot until soft, then add both cabbages, mushrooms, prunes, tomato paste, bay leaves, allspice, caraway, pepper, and salt.
Return the meats to the pot, pour in the strained mushroom liquid plus enough water to barely cover, and simmer covered on low heat for about 2 hours, stirring occasionally.
Uncover and simmer for another 30 to 45 minutes until thick and the flavors have melded. Rest briefly before serving.