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LOCATION: Recipes >> Polish >> Bigos 12

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Bigos

33 ounce jar polonaise sauerkraut
1 savoy cabbage, shredded
2 pounds lean beef roast, cubed
2 pounds lean pork roast, cubed
1 pound breakfast sausage links
1/2 pound thick sliced smoked bacon
1 pound kielbasa
1 onion, chopped
1 small can tomato paste or sauce
3 to 5 bay Leaves
salt
pepper
oil
1/8 cup sugar

Heat a large pot of water to boiling. Add the sauerkraut and let
simmer. Add cabbage and onion to the sauerkraut in the pot.

Brown the beef and pork in hot oil in batches. Season as desired
with your favourite herbs. When the beef and pork are browned add
to the pot. drippings and all.

Cut the kielbasa into slices and sear in a frying pan. Add to the
pot.

Cut the bacon into half inch long pieces and fry. Drain off the
extra fat as necessary. When the bacon is done, add to the pot.

Add salt, pepper, sugar, and the bay leaves to the pot. Mix well
and stir in tomato paste or tomato sauce.

Add water as necessary. Simmer at low heat. The longer it simmers,
the better it gets. Leftovers can be frozen and thawed. Or you can
just store in the refrigerator and reheat through the week.

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