Polish Bigos

hi ,
foreigner made polish bigos - fast and lazy approach

here it goes: first of all one of the main ingredients is cabbage, you can use both fresh one and sour - brined cabbage (sauerkraut), and the second main ingredient is meat, they recommend different types of meat, I like to use pork and a bit of beef and sausage... we will also need salt, onion, tomato paste or tomato juice, black pepper and other spices and additions like vine, beer, sugar, plums and so on

so as a lazy take on bigos you can skip chopping the cabbage, don't use fresh one, just take brined cabbage soak it in the water, rinse it for a little bit coz you don't want all the sour taste disappear. Now put it in the water and boil, it should boil for about 40 min. in the mean time go for the meat, start rousting the meat, you can use pork fat, sunflower oil, so just roast all the meat and sausage together, more different meat the better. Add chopped onion, roast it with onion together and then put it into the pot with your boiling cabbage, now you can add your beer or a bit of red wine, whatever you like, don't put too much:)

I like when bigos is white, if you like it red then you can add tomato paste or juice at this stage, otherwise just start adding black pepper and sugar, try how it tastes and live it to boil. How to decide when to stop boiling? I decide when I see that there is not much water left and the meat and cabbage starts falling apart, but as well I like when it has a lot of juice in it so it's up to you to decide:)
note! bigos tastes better the next day, so you can cool it down and put in the fridge...
bon consumption!
if you ever decide to make bigos with this recipe...happy experimenting, I like bigos coz you can experiment a lot with it:)
you can eat bigos as a single meal but it goes better as an addition to a potato.

	bigos Guest	#1 - Posted: 20 Dec 2006 11:27
hi , foreigner made polish bigos - fast and lazy approach here it goes: first of all one of the main ingredients is cabbage, you can use both fresh one and sour - brined cabbage (sauerkraut), and the second main ingredient is meat, they recommend different types of meat, I like to use pork and a bit of beef and sausage... we will also need salt, onion, tomato paste or tomato juice, black pepper and other spices and additions like vine, beer, sugar, plums and so on so as a lazy take on bigos you can skip chopping the cabbage, don't use fresh one, just take brined cabbage soak it in the water, rinse it for a little bit coz you don't want all the sour taste disappear. Now put it in the water and boil, it should boil for about 40 min. in the mean time go for the meat, start rousting the meat, you can use pork fat, sunflower oil, so just roast all the meat and sausage together, more different meat the better. Add chopped onion, roast it with onion together and then put it into the pot with your boiling cabbage, now you can add your beer or a bit of red wine, whatever you like, don't put too much:) I like when bigos is white, if you like it red then you can add tomato paste or juice at this stage, otherwise just start adding black pepper and sugar, try how it tastes and live it to boil. How to decide when to stop boiling? I decide when I see that there is not much water left and the meat and cabbage starts falling apart, but as well I like when it has a lot of juice in it so it's up to you to decide:) note! bigos tastes better the next day, so you can cool it down and put in the fridge... bon consumption! if you ever decide to make bigos with this recipe...happy experimenting, I like bigos coz you can experiment a lot with it:) you can eat bigos as a single meal but it goes better as an addition to a potato.