1.5 kg sauerkraut
2 onions, finely chopped
2 tablespoons of oil
1 loin of sausage, cut into slices
250 g of boneless beef, cut into cubes
250 g of veal (or pork shoulder), diced
100 g of bacon, diced
150ml red wine
3 tablespoons tomato paste (optional)
1/2 handful of dried mushrooms
1/2 handful of dried prunes
2-3 bay leaves
3-5 grains of English herb
1 tablespoon of cumin
1 teaspoon of marjoram
salt and pepper to taste
Wash the cabbage under running water if it is very sour. Squeeze out excess juice and then shred. Put in a large pot and pour in boiling water, add plums, bay leaves and allspice. Stir until soft (about 50 minutes).
In the meantime pour the dried mushrooms in a small pot of boiling water. Set aside.
Onion to fry. Add the sausage and fry until smooth.
In a separate pot boil about a liter of water. For boiling water add beef, veal (or spatula) and bacon. Cook for about 20 minutes and then strain the meat.
When the cabbage is soft, add mushrooms (drained and cut into small pieces), meat and sausage onions. Cook on low heat without covering for 20 minutes. If there is too much water, it should be poured.
Add red wine and cook for another 15 minutes. Season with marjoram, caraway, salt and pepper. Add tomato paste (optional) and heat evenly with stirring. If the bigos is too dry, water with mushrooms.
If you want the bigos to be more delicious, you can still chew it on a small fire under cover for an hour. However, be careful not to stick and occasionally stir, and if it is too dry - water with mushrooms.
Bon Appetit :)
