Bigos -stewed Cabbage with kraut
Bigos is a hearty Polish stewed cabbage made with fresh cabbage, smoked prunes wild mushrooms, and a hefty dose of sauerkraut. A perfect cozy meal for a winter day!
Ingredients
- 1 small white cabbage
- 1 kg sauerkraut
- 2 big handful of dry mushrooms
- 1 tbsp olive oil
- 1 large onion
- 20 smoked prunes
- 4 tbsp tomato paste
- 1 tbsp juniper berries, optional
- 3 bay leaves
- 1 tbsp whole peppercorn
- 2 tbsp dried marjoram
Instructions
- Grind your dry mushrooms in a blender into small pieces.
- Chop your white cabbage including the core.
- Taste your kraut to see if it is not to sour.
- Heat your large saucepan add your oil. Add your onion and fry till transuculent.
- Add you chopped white cabbage and water just enough to cover the cabbage.
- Cook the cabbage for about 1 h. You want your cabbage to be nice and soft.
- Add your sauerkraut and all the spices. Cover and cook for another hour. Keep stirring once in a while making sure it is not sticking to the bottom of the pan. If you feel that the stew is drying out add some water.
- You can now take it of the heat and let it cool down.
- I take my stew and leave it in the coldest room in the house overnight and I reheat the cabbage the next day, stirring it once in a while.
- I find that if I do it 2 to 3 days in a row the flavours really develop fantasticly.
- Your stewed cabbage is ready to devour!
- ENJOY!