Bigos
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
directions
- Chop cabbage coarse.
- Drain saurkraut.
- Mix both in a cooking pot with the 4 cups of water in a cooking pot (make sure to be big enough, so the rest of the ingredients can be added to it), take it to boil and then reduce heat to low.
- Cut kielbasa in round strips about 1/4 inch thick.
- Cut bacon in coarse strips.
- Cut smoked ribs in pieces, about three ribs per piece.
- Chop onions and fry lightly in 1tsp of butter.
- Add all ingredients into pot and cook for about one and a half hour on low heat or until meat separates from rib bone.
- Stir from time to time so it won't burn or stick to bottom.
- Keep pot covered while cooking.
- Serve hot with bread.
- Can last in fridge for about 3 days, better if eaten next day.
- Can be frozen up to about a month.
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RECIPE SUBMITTED BY
rick2978
Australia
Born in Wrexham, Wales (don't know the place, my parents migrated to Argentina when I was 2 years) did my studies in Argentina. In 1974 migrated to Australia, Sydney where I live now. Travelled quite a bit around Latinamerica and some Pacif Islands. Father of two boys and a girl (grown up), borned in Australia.
International family, polish parents, two argentinian brothers, one married to an italian, the other one to a paraguayan, and a sister also welsh married to an italian.