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Bigos
Servings: 8

1 kg cabbage (2 1/4 lb)
1 kg sauerkraut
8 dl water (1 2/3 pt)
500 g roast pork (1 1/8 lb)
500 g roast beef
600 g sausage, variety (1 1/3 lb)
400 g boiled ham (7/8 lb)
10 boletus mushrooms, dried
10 stoned prunes
10 juniper berries, crushed
10 peppercorns
1 bay leaf
2 onions
2 cooking apples
1 1/2 dl dry red wine (1/3 pt)
1 ts honey
2 tb lard
salt
pepper

Drain the excess juices form the sauerkraut (if necessary: chop it
finely). Chop the cabbage, pour boiling water over it and drain.

Rinse the mushrooms, cover with a little warm water and leave to
soak for 15 minutes. Cook the mushrooms in their soaking liquid
for 30 minutes, drain and cut into strips. Keep the mushroom stock.

Peel the apples and cut into cubes.

Peel and chop the onions, lightly fry them in 1 tb of lard.

Put the cabbage and the sauerkraut into a large saucepan, add
onions, mushrooms, mushroom stock, apples, prunes, juniper, bay
leaf and peppercorns. Add 8 dl of boiling water, cover and cook
(low heat) for 1 1/2 hours.

Cut the meats into cubes. Slice the sausage and fry it lightly in
lard.

Add all to the pan. Pour the wine in, add honey and cook for a
further 40 minutes. Stir frequently taking care not to burn it.

Serve hot with wholemeal bread.

Notes:

Roast duck or venison and roasting gravies can be added to bigos

-- Bigos can be reheated for several days. Its flavour improves as
it matures, tastes best on the third day.

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