Bigos – Polish National Dish
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- g 1,000 white cabbae (white cabbae)
- 1 large can sauerkraut, 850 g
- g 1,000 pork neck (neck ride)
- 250 g pork belly, (Wammerl), smoked
- 100 g onion (s)
- 140 g tomato paste, 3x / 2 cans 70
- 2 bay leaves
- 6 juniper berries
- Paprika powder, noble sweet
- Paprika powder, hot
- Chili powder
- salt
- pepper
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Cut the jellyfish into pieces that are not too large and fry in fat. Cut the neck ridge into approx. 2 cm pieces, season well with paprika, pepper, salt and chilli (if you like) and add to the Wammerl and fry briefly. Then roast in the oven preheated to 175 ° C for about 1 hour.
- In the meantime, cut / slice the cabbage and cook in about 1/2 liter of water in a large saucepan until soft.
- Boil the sauerkraut and add to the white cabbage. Add the diced onion, bay leaves, juniper berries, tomato paste and the whole roasted meat with the gravy and mix well.
- Simmer everything together for another hour and, depending on the desired heat, season to taste with paprika, pepper, chilli, salt. It should be pleasantly hot. Stir every now and then, it can fry quickly if there is not enough liquid in the pot.
- If you like, you can also use different types of meat, for example replace 1/2 kg neck ridge with 1/2 kg beef, but then cook longer.
- If the meat is too lean, the dish won`t taste so good, add a little fat. You can also add dried mushrooms.
- The more often you reheat this dish, the better it tastes.
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