The recipe for sauerkraut in the original is called "Bigos". This is a traditional Polish dish made from cabbage and meat. It turns out very tasty and tender. It can be served both for dinner or one of the dishes on the festive table.
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You will need
- - sauerkraut 1 kg;
- - fresh cabbage 1 kg;
- - pulp of pork 1 kg;
- - pork sausage 750 g;
- - chicken fillet 500 g;
- - dried mushrooms 100 g;
- - onion 1 pc.;
- - red wine 1 cup;
- - plum jam 2 tbsp. spoons;
- - butter 2 tbsp. spoons;
- - caraway seeds;
- - salt;
- - ground black pepper;
- - Bay leaf;
- - greens of dill.
Instruction manual
1
Rinse the sauerkraut, put in a pan. Add bay leaf, caraway seeds, 1 tbsp. spoon of butter, pour a little boiling water and simmer under the lid over medium heat until cooked. Then add red wine, plum jam and simmer another 5 minutes.
2
Finely chop fresh cabbage, salt a little, pour boiling water and simmer separately over medium heat for 15 minutes. Rinse the dried mushrooms, add to the pot to fresh cabbage and simmer until tender, about 25 minutes.
3
Rinse the meat under cold water, pat dry with a paper towel, cut into small pieces and fry in the remaining butter. Transfer the meat to the pan with the juice that has stood out, add the chopped onion and simmer over medium heat.
4
When the sauerkraut is ready, combine it with the stewed fresh cabbage, add the sliced sausage, stew, salt, pepper and stew under the lid over medium heat for 2 hours.
Useful advice
Serve the dish hot while decorating with dill.