Ingredients: |
Ingredients: 1kg sauerkraut
1kg shredded cabbage
500g boneless beef
500g boneless pork
500g sausage
250g smoked bacon
500g sour apples
4 onions
6 cloves garlic
100g prunes
50g dried mushrooms
4 bay leaves, 20 pepper kernels, 8 allspice kernels, 10 juniper kernels, 4 cloves
½ tsp of: cumin, mustard seeds and coriander
1 tbsp of majoram & thyme
250ml red wine
100ml oil
salt, pepper
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Directions: |
Directions:1. Place the sauerkraut in a pot & add 1l of water
2. Wrap all spices except majoram and thyme in a small gauze, place in the pot with the sauerkraut and cook on low heat for 2h.
3.In another pot place the shredded cabbage, 500ml water, prunes, soaked & sliced mushroom and cook on low heat.
4. Rub the pork with majoram and 5 cloves of minced garlic. Sear the pork on all sides and add it to the cabbage.
5. Cube the beef, rub it with thyme and 1 minced clove of garlic with a bit of salt. Sear it on all sides, then add wine, stew for 15-20 min and add the beef to the cabbage.
6. Fry up cubbed bacon and sliced sausage. When the fat renders, add chopped onions and stew for a few minutes.
7. Remove the spice packet from the sauerkraut, cut up the pork. Add the sauerkraut to the cabbage pot, add the bacon/sausage/onion mix, add the cored apples and the reminder of the wine.
8. Cook min. 24h in 3-4 sessions, letting it cool in between. |
This recipe for Bigos is from