Bigos Hunter Cooking Pot

Cut the cabbage into strips, the sauerkraut, squeeze. Remove the skin from the onion and cut into cubes. Remove the skin from the apples, cut into quarters, remove the core and cut into cubes.

Peel the tomatoes and chop them coarsely. Melt the lard in a saucepan.

Fry the onion and apple cubes. Add the cabbage, sauerkraut and tomatoes, stir and remove the pot from the stove. Preheat the oven to 180 degrees. Cut the meat into large cubes. Cut the bacon into cubes and fry until translucent. Brown the meat cubes in it and put them into the cabbage pot form. Add the sausages in slices. Dissolve the gravy with the beef broth and add the wine. Stir the sauce into the stew, add the spices. Cook the bigos in the oven with the lid on for 1 1/2 hours and in the open saucepan for another 30 minutes.

Small tip: Bigos tastes best if you use homemade sauerkraut and reheat the whole repeatedly over several days, so that the cabbage can “fully” infuse.

Beef, pork

Our tip: Use bacon with a fine, smoky note!

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