Bigos

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(1 vote) 5 1

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.

Shared by skrowerif,
Seattle

Ingredients

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.

Directions

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.