It is pronounced bee-goesh, and is considered the national dish of Poland. While red cabbage is preferred, poor Poles would use fresh white cabbage. It needs to be cooked in a Dutch oven.
1 lb. smoked pork link sausage, diced in 1/2" pieces 1 1/2 lb. pork chops, center cut, diced in 1” pieces 1 lg. onion, cut and half and 1/8” slices 4 med. carrots, peeled and shredded or very thinly sliced 7 C. red cabbages, shredded 1 Tbs. bay leaf, along with garlic, whole clove 1 tsp. salt 1 tsp. pepper 1/2 small green peppers, chopped 1 C. white wine, or may use rose 1 Tbs. cornstarch, or amount necessary to thicken.
In Dutch oven, cook sausage in a little oil. Remove meat and add onion. Saute until limp then add fresh pork and cook through. Add spices and cook 1 minute to release flavors. Add enough water to cover bottom of pan 1/2 to 1 C. Add carrots and cabbage. Stir in wine (Poles might use a Tbs. or 2 of vinegar, too) and cover. Cook 30-45 minutes until cabbage is soft. Stir in reserved sausage and thicken with cornstarch. Heat through. Serve stuffed in pita style bread or with a hearty bread and, according to the Poles, a glass of beer.
5 minutes
55 minutes