Bigos

"easy to make. can be cooked up to 3 days before eating."
 
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Ready In:
1hr 50mins
Ingredients:
12
Serves:
6
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ingredients

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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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Reviews

  1. A very satisfying belly-warming winter meal.
     
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RECIPE SUBMITTED BY

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.
 
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