Bigos
Servings:
6
Prep Time:
30 minutes
Cook Time:
100 minutes
Difficulty:
Easy
Ingredients
- 600 g sauerkraut
- 400 g fresh cabbage
- 500 g pork shoulder
- 200 g kielbasa
- 500 ml beef broth
- 2 tbsp tomato paste
- 2 medium onion
- 200 g mushrooms
- 2 whole bay leaves
- 1 tsp caraway seeds
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp vegetable oil
Instructions
- Cut pork shoulder into 2cm cubes
- Slice kielbasa into 1cm thick pieces
- Shred fresh cabbage, rinse sauerkraut if too salty
- Dice onion and mushrooms
- Heat oil in large pot, brown pork cubes, set aside
- Sauté onion and mushrooms until soft
- Add sauerkraut and fresh cabbage, stir to combine
- Return pork to pot, add kielbasa, beef broth, and tomato paste
- Add bay leaves and caraway seeds
- Bring to simmer, reduce heat and cook covered for 1.5 hours, stirring occasionally
- Season with salt and pepper
- Remove bay leaves before serving
- Traditionally served warm, tastes even better the next day after flavors meld