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This recipe was uploaded
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Ingredients

Ingredients
Method
 
  • 1 kg beef
  • 0,5 kg smoked bacon
  • 0,5 kg kielbasa (domowa, podwawelska etc.)
  • 2 kg sour cabbage
  • 2-3 large onions (white-green ones, strong in flavour)
  • 1 tablespoon "smalec"- pork lard
  • 3-4 bay leaves
  • 15-20 juniper berries
  • 10 g wild mushrooms (preferably dried, finely sliced boletus)
  • 3-4 tablespoons of "wegierka" plum marmelade called "powidla"
  • 1 decent glass of red dry wine.
  • Freshly grounded black pepper
  • salt
Cut the threads of cabbage into shorter pieces and put it into a large casserole. Cover the cabbage with boiling water and add all the meats, bay leaves, juniper berries, boletus mushrooms. Cook everything slowly using quite low heat, let all the meats boil properly. The cabbage should just "blink" under cover. It maight take about 1,5 - 2 hours. When boiled fish all the meats from the casserolle, cool them and chop or slice (when it comes to kielbasa). Chop the onions and fry them until gold on a tablespoon of pork lard. Put dices and slices of meats back to the casserole together with fried onions. Season with salt and pepper ( Be very carefull. It's easy to overdose seasoning when the dish is still really hot.) Pour in a glass of red dry wine and add "powidla". Cook gently for another 1 hour. It should have the consictence of a thick stew but don't use flour – you won't be able to reheat it savely. When cooked cool it and preferably freeze. In Poland in winter we often use balconies for that.

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This recipe was uploaded by Kryshia

 
 

Method


Cut the threads of cabbage into shorter pieces and put it into a large casserole. Cover the cabbage with boiling water and add all the meats, bay leaves, juniper berries, boletus mushrooms. Cook everything slowly using quite low heat, let all the meats boil properly. The cabbage should just "blink" under cover. It maight take about 1,5 - 2 hours. When boiled fish all the meats from the casserolle, cool them and chop or slice (when it comes to kielbasa). Chop the onions and fry them until gold on a tablespoon of pork lard. Put dices and slices of meats back to the casserole together with fried onions. Season with salt and pepper ( Be very carefull. It's easy to overdose seasoning when the dish is still really hot.) Pour in a glass of red dry wine and add "powidla". Cook gently for another 1 hour. It should have the consictence of a thick stew but don't use flour – you won't be able to reheat it savely. When cooked cool it and preferably freeze. In Poland in winter we often use balconies for that.
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