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2 lbs kapusta, drained but not rinsed
0 to 2 lbs of fresh cabbage, to your taste
1 lb hard waxy potatoes
1 lb kielbasa, sliced
1 or 2 large yellow onions.
1 or 2 oz dried polish mushrooms
1 sliced apple, optional

That's the basic stew, you'll probably need some water or stock
and continue adding some as cooking progresses, it goes on
indefinitely. The idea is to keep the pot going by adding whatever
you've got on hand from time to time as you consume it and making
up the kapusta and other basics. I've been told that traditionally
this pot never left the stove, it was always sitting there waiting
for some hungry peasant to come in.

The kinds of things that usually end up in my pot: green beans,
carrots, left over meats, peas, etc.

Anyway, you should get the idea that there is some sort of evolution
going on around the basic idea of kapusta stew. In my parents house
spices were rarely used, so I have no idea what "should" be added.

Note: Mushrooms are usually known as porcini (Italian), cepes
(french) or steinpilz (German). Biologically, Boletus edulis or a
close ally. The mushrooms should be very strong tasting. Shiitake
don't work in this recipe as a substitute.


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1 of 1 people found the following review helpful:
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Not really bigos, January 17, 2004 - 03:48 PM
Reviewer: Anonymous from Boston, MA
It's not bigos without the meat. The recipe given is a cabbage stew of sorts, undoubtedly good, but not bigos.

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