Bigos

Bigos

from my Mother's Polish Cookbook

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.


Source:

rec.food.cooking, rec.food.recipes