The sauerkraut recipe is originally called "Bigos". This is a traditional Polish dish made from cabbage and meat. It turns out to be very tasty and tender. It can be served both for dinner and as one of the dishes on the festive table.
It is necessary
- - sauerkraut 1 kg;
- - fresh cabbage 1 kg;
- - pork pulp 1 kg;
- - pork sausage 750 g;
- - chicken fillet 500 g;
- - dried mushrooms 100 g;
- - onion 1 pc.;
- - red wine 1 glass;
- - plum jam 2 tbsp. spoons;
- - butter 2 tbsp. spoons;
- - cumin;
- - salt;
- - ground black pepper;
- - Bay leaf;
- - dill greens.
Instructions
Step 1
Rinse sauerkraut, put in a saucepan. Add bay leaf, cumin, 1 tbsp. a spoonful of butter, pour in a little boiling water and simmer under a lid over medium heat until tender. Then add red wine, plum jam and simmer for another 5 minutes.
Step 2
Finely chop fresh cabbage, add a little salt, pour boiling water over and simmer separately over medium heat for 15 minutes. Rinse the dried mushrooms, add to the saucepan to the fresh cabbage and simmer until tender, about 25 minutes.
Step 3
Rinse the meat under cold water, pat dry with a paper towel, cut into small pieces and fry in the remaining butter. Transfer the meat to a saucepan along with the juice that has come out, add the chopped onion and simmer over medium heat.
Step 4
When the sauerkraut is ready, combine it with the fresh stewed cabbage, add the sausage sliced and the stew, season with salt, pepper and simmer covered over medium heat for 2 hours.
