From: (Rene Gagnaux)
Date: Wed, 27 Oct 1993 11:00:00 +0100
 Categories: Poland, Main dish
   Servings:  8
      1 kg Cabbage (2 1/4 lb)
      1 kg Sauerkraut
      8 dl Water (1 2/3 pt)
    500 g  Roast pork (1 1/8 lb)
    500 g  Roast beef
    600 g  Sausage, variety (1 1/3 lb)
    400 g  Boiled ham (7/8 lb)
     10    Boletus mushrooms, dried
     10    Stones prunes
     10    Juniper berries, crushed
     10    Peppercorns
      1    Bay leaf
      2    Onions
      2    Cooking apples
  1 1/2 dl Red wine, dry (1/3 pt)
      1 ts Honey
      2 tb Lard
  (Preparation: 1 hour; cooking: 2 to 3 hours)
  Drain the excess juices form the sauerkraut (if necessary: chop it
  finely). Chop the cabbage, pour boiling water over it and drain.

  Rinse the mushrooms, cover with a little warm water and leave to soak for
  15 minutes. Cook the mushrooms in their soaking liquid for 30 minutes,
  drain and cut into strips. Keep the mushroom stock.
  Peel the apples and cut into cubes.
  Peel and chop the onions, lightly fry them in 1 tb of lard.
  Put the cabbage and the sauerkraut into a large saucepan, add onions,
  mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and
  peppercorns. Add 8 dl of boiling water, cover and cook (low heat) for 1
  1/2 hours.
  Cut the meats into cubes. Slice the sausage and fry it lightly in lard.
  Add all to the pan. Pour the wine in, add honey and cook for a further 40
  minutes. Stir frequently taking care not to burn it.
  Serve hot with wholemeal bread.


  -- roast duck or venison and roasting gravies can be added to bigos

  -- Bigos can be reheated for several days. It's flavour improves as it
  matures, tastes best on the third day.



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