Summary

Ingredients

• g 1,000 oulash, mixed
• g 1,000 sauerkraut
• g 1,000 white cabbae
• 250 g pork belly, smoked
• 200 g prunes
• 3 Mettenden
• 3 tomato (s)
• 3 onion (s)
• 2 cloves garlic)
• 1 apple, sour
• 3 bay leaves
• 15 g porcini mushrooms, dried
• 600 ml beef broth
• 125 ml red wine
• 5 tablespoon Madeira
• 2 tablespoon lard
• 1 cinnamon stick (s)
• 4 carnation (s)
• 4 tablespoon paprika powder, noble sweet

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Instructions

1. To start, place the porcini mushrooms and prunes in a small bowl with hot water for 30 minutes and soak. Then drain well and cut into small pieces.
2. In the meantime, wash and dry the goulash, chop the bacon and dice the onions. Skin the tomatoes and also dice them. Cut the white cabbage into small pieces or, best of all, slice it.
3. Heat the lard in a sufficiently large saucepan, leave the bacon in it, fry the meat in portions, remove the meat and bacon and set aside. Then steam the onions in it until translucent.
4. Simmer the Madeira in a small saucepan for a few minutes while stirring, add the stock.
5. In a large saucepan, add the sauerkraut, mushrooms, plums, the cloves of garlic, crushed with a wide knife, the diced apple and the peeled and diced tomatoes and sauté briefly. Then add the meat again. Deglaze with the broth and Madeira mixture, top up and bring everything back to a simmer.
6. On top of that comes the finely chopped white cabbage, which first has to cook a little soft. I do this with the pot covered, then it (feels like) a little faster. Mix everything briefly from time to time until the cabbage is somewhat soft and everything has a uniform consistency. Finally, the amount should be almost covered with liquid, add something if necessary.
7. Now stir in a little more caraway seeds and the paprika, stick the cloves in the bay leaves and place on top together with the cinnamon stick, then let everything simmer for about 2 to 3 hours with the lid slightly tilted.
8. When the liquid has reduced, gradually add the red wine first, then the broth again. Stir every now and then so that nothing burns. Half an hour before the end of the cooking time, add the meatballs cut into approx. 2.5 cm pieces. At the end, season with salt and pepper.
9. We often eat bigos for several days because it tastes better when it is warmed up several times. In winter I even leave the closed pot outside overnight so that everything freezes through.
10. If you like, you can serve it with potatoes or simply lightly toasted bread.