In the Stavropol bigos, the correct ratio of meat and cabbage should be one to one, and even better if there is one and a half times more meat than cabbage.
It is necessary
- - sour cabbage 0.5 kg;
- - fresh cabbage 0.5 kg;
- - meat 1-1.5 kg;
- - raw pork and beef;
- - smoked chicken;
- - sausages;
- - dried porcini mushrooms 50 g;
- - prunes 50 g;
- - onions 2 pcs;
- - dried marjoram 2 tbsp. l.;
- - Madeira Art. 1;
- - salt, pepper to taste.
Instructions
Step 1
Bigos preparation. Soak and boil mushrooms. Save the broth, but be sure to strain. Chop the onion finely. Stew cabbage separately: sour cabbage - with onions and pork, fresh - with onions and beef. When the cabbage is almost done, combine everything in a saucepan.
Step 2
Cut the mushrooms and add to the cabbage along with the broth. Put out a little. Chop and add the sausages and smoked chicken to the pot. Then, without removing from the heat, add prunes and Madeira. Put out more. Season with spices to taste and bring the dish to readiness.
Step 3
To cook bigos over low heat, you will spend about five hours. But the Poles, whose national dish it is considered to be, say that bigos is especially tasty after being heated several times. Therefore, you can cook it the day before the feast.
