Bigos
A community recipe by Martin The CookNot tested or verified by Nigella.com
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Slice meat, bacon and sausage into pieces, pre fry it in the pan. Cut sauer kraut as you like and put it in to the big pot, add meat, bacon and sausage, add herbs and dried mushrooms and cook it on a medium flame for 1 and a half to 2 hours. Taste after that timeto see if the kraut is tender - if it's not then cook it for another 45 minutes to 1 hour. When ready, take it off the heat, put it on the heat again the next day but DO NOT REMOVE from the pot. Put it on the next day for 30 - 45 minutes. Enjoy!
Slice meat, bacon and sausage into pieces, pre fry it in the pan. Cut sauer kraut as you like and put it in to the big pot, add meat, bacon and sausage, add herbs and dried mushrooms and cook it on a medium flame for 1 and a half to 2 hours. Taste after that timeto see if the kraut is tender - if it's not then cook it for another 45 minutes to 1 hour. When ready, take it off the heat, put it on the heat again the next day but DO NOT REMOVE from the pot. Put it on the next day for 30 - 45 minutes. Enjoy!
Introduction
Most popular version of cabbage in Poland.
Most popular version of cabbage in Poland.
Ingredients
Serves: 0
Metric
Cups
- 3 kilograms sauerkraut
- 700 grams beef
- 1 kilogram sausages
- 700 grams bacon
- 750 grams dried mushrooms (3 250g packets)
- 7 leaves laurel leaf or bay leaves
- 1 black pepper (not crushed)
- 6⅗ pounds sauerkraut
- 24¾ ounces beef
- 2⅕ pounds sausages
- 24¾ ounces bacon
- 26½ ounces dried mushrooms (3 250g packets)
- 7 leaves laurel leaf or bay leaves
- 1 black pepper (not crushed)
Method
Bigos is a community recipe submitted by Martin The Cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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