Name: Bigos with Sausage, Mushrooms, and Cabbage
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: 1 pot
Ingredients: 600 g sauerkraut; 400 g white cabbage; 400 g pork shoulder; 300 g smoked pork neck; 250 g smoked sausage; 150 g bacon; 2 pcs onion; 3 cloves garlic; 20 g dried mushrooms; 8 pcs dried plums; 2 tablespoons tomato paste; 300 ml poultry stock; 2 pcs bay leaves; 6 pcs allspice; 1 teaspoon caraway; 1 teaspoon marjoram; 1 teaspoon salt; 150 ml red wine; lard; black pepper; 4 slices bread

Step by step process

Preparation

1
Lightly squeeze the sauerkraut and rinse with water if it’s too sour. Cut into shorter strips for easier eating.
2
Remove the core from the fresh cabbage and slice into thin strips. Peel and finely chop the onion.
3
Cut the bacon into small cubes. Cut the pork shoulder and smoked pork neck into generous chunks and the sausage into half-moons.
4
Finely chop the garlic. Pour hot water over the dried mushrooms and let them soak for 10 minutes, then drain. Cut the dried plums into smaller pieces so they blend well into the stew.
TIP:
Soak dried mushrooms in hot water for 10-20 minutes to soften them and release their flavor. Strain the soaking water and use it as a broth in your dish.

Cooking

5
Heat lard in a heavy pot and slowly render the bacon over medium heat until golden and the fat is released. Add pork shoulder and smoked neck, increase the heat, and brown the meat on all sides for a deeper flavor.
TIP:
Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
6
Stir in the onion and sauté for 3-5 minutes until soft and translucent. Add garlic and tomato paste, cooking together for about 1 minute.
7
Add the sauerkraut and fresh cabbage, sliced sausage, soaked mushrooms, plums, bay leaves, allspice, caraway, and marjoram to the pot. Pour in the broth and optionally add red wine. Season with salt and a bit of pepper. Mix everything thoroughly.
8
Bring to a boil, then reduce the heat to low, cover, and simmer for 90-120 minutes until the meat is tender and the mixture thickens. Stir occasionally and add a little water or broth as needed to prevent sticking.
TIP:
Braise the meat under a lid on low heat so it softens and the flavors meld together. Occasionally check and adjust the amount of liquid to prevent it from burning.
9
At the end, remove the bay leaves and allspice berries. Taste and adjust with salt or freshly ground pepper if needed.

Serving

10
Let the bigos cool for at least 15 minutes after cooking to allow the flavors to meld and the sauce to mellow.
11
Serve with fresh bread. Bigos tastes best when reheated the next day, developing an even richer flavor.