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Bigos

Take the same quantity of cabbage and sauerkraut and chop it. Add
whatever meat you have on hand (pork, veal, beef, mutton). Boil
the cabbage and the sauerkraut separately, adding some meat to
each. When it's all boiled, mix cabbage, sauerkraut and chopped
meat together. Add spices - salt, pepper, marjoram, laurel. Leave
it for a while, then boil again. (Traditionally, you boil/let
sit/boil for 3 days, but 3 times is enough) Then take sausage and
smoked bacon, cut, fry with onion, put into the bigos and boil
together. Add also a piece of sour apple, fried mushrooms, plums,
tomato(es). After this last cooking, add some spoonfuls of dry red
wine. Then leave it for a day before you start to eat it.

Note: the more things you put into a bigos, the better it is.

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Taste: Ease of Prep: Appearance:
Great dish!!, November 2, 2006 - 11:40 AM
Reviewer: sylvianna from Coventry, UK
Really nice dish for autumn and winter! Great with mashed potatoes. An absolute keeper!! Thanks!!

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10 of 11 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Real Polish bigos!, December 26, 2003 - 04:23 PM
Reviewer: Zuzanna from Lancaster, PA USA
What a flexible, user-friendly recipe for great Polish home cooking. Whenever I make bigos it's different, but always good. This recipe has some nice tips.

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