Bigos (Polish Cabbage Meat Stew)
Bigos is considered the Polish national dish by many. For more information see Wikipedia's article on Bigos.
Source and licence
"Bigos (Polish Cabbage Meat Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bigos_(Polish_Cabbage_Meat_Stew), revision 4506523), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bigos_(Polish_Cabbage_Meat_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4506523
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Poland. Associated with Poland by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2.5 kg fresh cabbage
- 2 kg fermented cabbage (sauerkraut)
- 500 g pork or venison
- 250 g sausage
- 250 g bacon
- Fresh or dried mushrooms
- Whole black pepper
- Salt
- Bay leaf
Method
- Chop the cabbage, add pepper and salt, a part of the mushrooms and bay leaf, and cook until soft (about 2–3 hours).
- Chop the bacon and let it melt in a frying pan.
- Fry the chopped meat and sausage in the bacon grease.
- If necessary, drain excess water from the stewed cabbage and add the fried meat, bacon, and sausage along with the grease out of the pan. Stew everything as long as possible—the longer, the better (sometimes it is done for 3 hours a day in 3 following days, or even longer).
- When ready, the dish should be a thick mash that does not "leak" water on the plate; it should be mildly sour and have a strong flavour of smoked bacon.