Summary

Ingredients

• 600 g white cabbae
• 600 g sauerkraut
• 10 g mushrooms (forest), dried, about a handful
• 2 bay leaves
• 1 onion (s)
• 5 juniper berries
• 300 g pork
• some butter, for frying
• 0.5 ½ cube broth
• 500 ml water
• 450 g sausae (Krakauer)
• 3 tomato (s)
• 3 teaspoons plum jam
• 4 teaspoons tomato paste
• salt
• pepper

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Instructions

1. Cut the pork into 3-4 cm cubes and fry in a pan with a little butter.
2. Cut or slice the white cabbage into strips and place in a large saucepan with sauerkraut, mushrooms, bay leaves, juniper berries and finely chopped onion. First mix 400 ml of water with ½ stock cube and add to it. Add the fried pork and cook or stew for about 50 minutes. Stir again and again and add water if necessary.
3. After 50 minutes, cut tomatoes and krakauer into cubes and add. Cook or stew for approx. 5-10 minutes. Then add the plum jam and tomato paste, add a little salt and pepper and simmer again for approx. 35 minutes over low heat with the addition of a little water. Stir again and again.
4. Tip:
5. The more often Bigos is warmed up, the better it tastes.