Bigos

Bigos


750 g sour cabbage
750 g white cabbage
400 g pork
200 g of veal
200 g smoked sausage
1-2 tbsp. tablespoons margarine
2 bay leaves
30 g dried mushrooms
1 onion
2 tbsp. tablespoons of plum jam
half a glass of red dry wine (better madeira)
salt

Chop the onion and lightly fry in a pan, adding fat. Then add pork and stew until half cooked, then remove the meat and cut it into cubes. Finely chop the cabbage, slightly salt, put in boiling water, boil. Add veal in cabbage and simmer under the lid. In a third pan, put sour cabbage, add mushrooms, bay leaf and pour cold water, close the lid and cook over low heat. When the meat is half ready, put all the products in one pan, add finely chopped sausage, jam, pepper and salt. Mix everything well and cook over low heat until the meat is ready.

Bigos should not be too liquid, so you need to give an excess amount of liquid to boil. Then the dish must be removed from the heat, add wine and mix well. In bigos, you can add pieces of any meat: poultry, game, beef. The more varieties of meat, the tastier. Cool.