Bigos made from mushrooms with cabbage in Polish is somewhat different from the classic recipe. If you cook this dish for a long time, the taste from this only becomes richer. It is best to serve it generally the next day after cooking.
It is necessary
- - pepper and salt to taste;
- - bay leaf - 1 piece;
- - dry red wine - 1 glass;
- - tomato - 3 pcs;
- - meat - 500 g;
- - boiled sausage - 250 g;
- - smoked sausage - 250 g;
- - sauerkraut - 500 g;
- - cabbage - 1 pc;
- - onion - 1 piece;
- - olive oil - 1 tablespoon;
- - boiling water - 2 glasses;
- - porcini mushrooms - 150 g;
- - prunes - 1 glass.
Instructions
Step 1
Chop the cabbage with a sharp knife. Peel the onion and then chop it into small pieces. Rinse thoroughly in water and squeeze sauerkraut. Cut the meat and sausage into pieces about 4 centimeters in size.
Step 2
Scald the tomatoes with boiling water, then immediately with ice water. This way you can easily peel them off, do it. Next, cut the tomatoes into small cubes.
Step 3
Place the dried mushrooms and prunes in a medium-sized bowl. Pour boiling water over them and soak for half an hour. It is necessary that the mushrooms are thoroughly softened.
Step 4
Saute fresh cabbage and onions in vegetable oil in a large, lidded saucepan.
Step 5
After half-cooking the cabbage, add both types of sausage, meat, sauerkraut, mushrooms, prunes, bay leaves, wine, tomatoes to it. Pour in the water in which the prunes were soaked. Mix everything carefully.
Step 6
Put on medium heat and bring to a boil, stirring occasionally. Cover and simmer over low heat for thirty minutes, stirring occasionally. Add liquid as needed.
Step 7
When the Polish-style bigos is ready, remove the bones and bay leaves from it. Serve with boiled potatoes.
