Bigos – Polish National Dish

Preparation (about 45 min):

Remove the outer leaves from the cabbage and cut in half. Cut out the stem and cut the leaves into coarse strips. Remove the skin from the onion and finely dice it. Cut the meat into thumb-sized pieces and the sausage into coarse strips. Sauté the sauerkraut in a little olive oil* and add apple juice. Add the caraway seeds and cook for about 6 to 8 minutes.

Sauté the cabbage in hot olive oil*, add the bay leaves and pimento seeds. Extinguish with a little clear soup, season with salt and pepper and cook until al dente.

Sauté the onions in hot olive oil until translucent and add the meat. Add the sausage, pour in a little clear soup and the paprika powder and simmer gently. Add the sauerkraut and cabbage, tomato ketchup and season with salt and pepper. Arrange in a deep dish and garnish with thyme.

(*= sauté a little, briefly – lightly – remark of the creator of the recipe).

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