Summary

Ingredients

• 1 white cabbage
• 1 kg pork for goulash, diced
• 500 g Kasseler ribs
• 4 tomato (s)
• 3 grains allspice
• 2 bay leaves
• 140 g concentrated tomato paste (corresponds to 2 small cans)
• 4 vegetable stock cubes
• 2 liters water
• 2 large onions
• 1 handful porcini mushrooms, dried
• salt and pepper

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Instructions

1. First cut the cabbage finely, preferably quarter it, and then cut off strips of about half a centimeter. Cut the onions into rings.
2. Put the cabbage, stock cubes and onions in a large saucepan and add the water. Simmer a little, then add the whole tomatoes. After 30 seconds you can remove the tomatoes and peel them, quarter them and add them again. Add the pork goulash and smoked pork and season with salt and pepper. After a while, remove the smoked pork and remove the bones, chop it up and put it back in the pot. Add tomato paste, bay leaves, allspice and mushrooms and stir everything. Let the bigos simmer for 1.5 to 2 hours and be careful not to burn them.
3. Variations: if necessary, potato cubes, caraway seeds or a dash of red wine can be added.