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---------- Recipe via Meal-Master (tm) v8.04
Title: BIGOS - HUNTER'S STEW
Categories: Stews, Polish
Yield: 1 servings
3 lb sauerkraut
2 lb ham -- with bone,ribs or
: ri
2 bay leaves
1 oz dried mushrooms -- chopped
20 black peppercorns
10 allspice berries
1/2 ts salt
11 c beef broth -- bouillon or
: water
2 lb cabbage -- chopped like
: sauerkr
2 TB butter or margarine
1 lb Polish sausage links -- cut
: into 1/2-inch cu
1 lb Polish white sausage with
: garlic -- cut into 1/2-inch
: cu
1 lb bacon -- cut into 1/2-inch
: cu
Translation by Micaela "Stayka" Pantke - any mistakes
are therefore mine. This recipe was taken from POLISH
COOKING - Marianna Olszewska Heberle A harmonious
blend of flavors known as the Polish national dish.
Rinse sauerkraut with cold water; drain well. In a
large stockpot, combine sauerkraut, ham or pork, bay
leaves, mushrooms, peppercorns, allspice and salt.
Add 6 cups broth, bouillon or water. Cook, uncovered,
15 minutes over medium heat. Cover and simmer over
low heat 45 minutes. Remove meat. Let meat cool.
Place cabbage in a large saucepan. Add remaining 5
cups broth, bouillon or water. Bring to boil. Cook,
uncovered, over medium heat, 1 hour or until cabbage
is tender. Add to sauerkraut mixture. Bone cooked
meat. Cut cooked meat into 1/2-inch cubes. Melt
butter or margarine in a large skillet. Add cooked
meat, smoked sausage and white sausage. Saute over
medium heat 10 minutes or until browned. Add to
sauerkraut mixture. In same skillet, saute bacon over
medium heat until crisp. Drain bacon on paper towels.
Add to sauerkraut mixture. Cover; cook over low heat 1
hour or longer. Remove and discard bay leaves. Serve
hot. Makes 12 to 14 servings. Use only meat with
large bones, so bones can be removed easily. The
secret of old-time Bigos is that it gets better as
it's reheated on successive days, peaking at the 6th
or 7th day. In between, store covered in the
refrigerator.
Recipe By : POLISH COOKING - Marianna Olszewska
Heberle
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