BIGOS

• 1 kg Cabbage (2 1 /4 lb)
• 1 kg Sauerkraut
• 8 dl Water (1 2 /3 pt)
• 5 0 0 g Roast pork (1 1 /8 lb)
• 5 0 0 g Roast beef
• 6 0 0 g Sausage, variety (1 1 /3 lb)
• 4 0 0 g Boiled ham (7 /8 lb)
• 1 0 Boletus mushrooms, dried
• 1 0 Stones prunes
• 1 0 Juniper berries, crushed
• 1 0 Peppercorns
• 1 Bay leaf
• 2 Onions
• 2 Cooking apples
• 1 1 /2 dl Red wine, dry (1 /3 pt)
• 1 ts Honey
• 2 tb Lard
• Salt
• Pepper

(Preparation: 1 hour; cooking: 2 to 3 hours)

Drain the excess juices form the sauerkraut (if necessary: chop it

finely). Chop the cabbage, pour boiling water over it and drain.

Rinse the mushrooms, cover with a little warm water and leave to soak

for 15 minutes. Cook the mushrooms in their soaking liquid for 30

minutes, drain and cut into strips. Keep the mushroom stock.

Peel the apples and cut into cubes.

Peel and chop the onions, lightly fry them in 1 tb of lard.

Put the cabbage and the sauerkraut into a large saucepan, add onions,

mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and

peppercorns. Add 8 dl of boiling water, cover and cook (low heat) for

1

1/2hours.

Cut the meats into cubes. Slice the sausage and fry it lightly in

lard.

Add all to the pan. Pour the wine in, add honey and cook for a

further 40 minutes. Stir frequently taking care not to burn it.

Serve hot with wholemeal bread.

Remarks:

~- roast duck or venison and roasting gravies can be added to bigos

~- Bigos can be reheated for several days. It's flavour improves as it

matures, tastes best on the third day.