Mac's Kitchen - Bigos Recipe

Bigos

Description:
Bigos is Poland's national dish. Bigos was in times past eaten only by the Polish aristocracy as they were the only Poles who had access to game and could afford to include so much meat in a dish. Traditionally it would have included more game such as wild boar, pheasant, or venison, but nowadays is most often made with pork. Oddly enough, Bigos is one of those handy recipes which gets better the more it's reheated. It freezes well.


Date Added:	November 16, 2010
Category:	Pork
Serves:	8
Prep. Time:	2 hours

Ingredients:

1 medium to large cabbage thinly sliced
2 tbs margarine
2 large brown onions diced
300g bacon diced
4 chorizo sausages diced
leftover meat (pork is best) diced
100g diced mushrooms
1 can of diced tomatoes
1 tbs tomato paste
1 cans of Sauerkraut
pepper and salt to taste

1.5 tbs margarine
1.5 tbs plain flour


NOTES:
The more different meat the better.
Goes well with Rye Bread or alone.

Directions:

Boil cabbage in a pot for 15 - 30 minutes.
On a big frying pan melt 2 tbs of margarine. Fry onion and add bacon, sausage, mushrooms and any leftover meat. Fry stirring for about 15min (don't burn it)
Drain water from the pot and add all fried ingredients, diced tomatoes and Sauerkraut.
Cook on low heat for about 1 hour stirring occasionally and adding salt and pepper to taste.
Melt 1.5 tbs of margarine on a frying pan and add plain flour and quickly mix it up until it starts to brown.
Add to pot and cook for further 5 min.

Rating: (3)

Added On: November 16, 2010