Bigos
16 ingredients · 5 steps · from DW Food
Ingredients
- not specified Porcini or boletus mushrooms (frozen)
- not specified Dry porcini mushrooms
- not specified Smoked bacon
- not specified Smoked sausages
- not specified Smoked ribs
- not specified Smoked plums
- not specified Fresh tomatoes or tomato paste
- not specified Onions
- 2 of those savoy cabbages White cabbage (Savoy cabbages)
- not specified Sauerkraut
- not specified Garlic
- not specified Bay leaf
- not specified Pimento
- not specified Allspice
- not specified Rosemary
- not specified Thyme
Steps
- Cut the white cabbage as thin as possible using a mandolin.
- Prepare sauerkraut by mixing it with only the cabbage and salt, then squeeze the liquid out of the cabbage when placed in a jar.
- Add caraway seeds, horseradish, bay leaves, allspice, and garlic to the sauerkraut mixture (optional).
- Allow the sauerkraut to ferment at room temperature for two to three days until lightly fermented, or one to three weeks for more sour flavor.
- Cook the bigos using the smoked bacon, sausages, ribs, mushrooms, plums, fresh tomatoes/tomato paste, onions, white cabbage, and prepared sauerkraut.
Recipe extracted by Foodle from “Bigos: How to cook Poland's national dish | Food Secrets Ep. 23” by DW Food. Quantities follow the video and may be approximate — watch the original for technique.