Polish: Bigos 13 by Recipe Cottage

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	Bigos 13

		Bigos 1/2 lb fresh mushrooms sliced 1/2 lb pork or 1 cup leftover meat 1 Tbsp bacon dripping 1 lb sauerkraut, washed 1 cup meat stock 1 lb cabbage shredded 3/4 cup cooked diced bacon 1 large apple 1 onion, sliced 2 Tbsp flour 1/4 cup water 3 Tbsp tomato paste salt and pepper 1/2 cup red wine Brown the pork in hot drippings on all sides and place in large kettle. Add sauerkraut, meat stock, pork and mushrooms. Simmer 2 hrs. Take out and dice pork and leftover meats. Cook cabbage separately for 20 minutes and drain. Fry bacon and sliced onion until brown. Add flour mixed with water; fry a few more minutes, stirring. Add to the stew and the cabbage, bacon mixture, mushrooms, pork, tomato paste and apple (peeled and sliced) Simmer for 30 minutes. Best made ahead and reheated in oven at 375 for 1 hour. Add wine before serving. Serve with rice or potatoes. Serves 5 I also add chopped dried prunes, and any other meats I might have including chicken, turkey, etc.