Recipe by Lorac
The intermarriage of French and Polish nobility was greatly responsible for adding a distinctive French flair to traditional Polish cooking. This recipe is considered "high Polish Cuisine" as compared to - Bigos, Hunters' Stew - the peasant version. Both have been posted by request. *Bigos is made with a only a small amount of added liquid.
Top Review by Gracie0528
Just the way my Grandmother makes it..I made it as a side dish this Easter, it really should have been the main dish ( as much as i made) Love it, love it..Thank you for putting such a true polish recipe out there...
- 1 tablespoon bacon drippings
- 1 lb pork, cubed
- 1 lb sauerkraut, rinsed and drained
- 1 cup diced Polish sausage
- 1⁄4 cup water
- 1 bouillon cube
- 1 lb cabbage, thinly sliced
- 3⁄4 cup diced bacon
- 1 large onion, sliced
- 2 tablespoons instant flour
- 2 tablespoons water
- 3 tablespoons tomato paste
- 1⁄2 lb mushroom, sliced
- salt and pepper
- 1⁄2 cup red table wine
Directions See How It's Made
- Brown pork in the hot bacon drippings.
- Place in a kettle and add sauerkraut, sausage, water and boullion cube.
- Cover and simmer until the pork is tender (1 to 1 1/2 hours).
- In the meantime, add the cabbage to a pot of boiling water, reduce heat, simmer 20 minutes and drain.
- Saute the bacon and onion until golden, add the flour mixed with water and stir until smooth.
- Stir into the pork- sauerkraut mixture and add the tomato paste, cabbage, mushrooms, salt and pepper.
- Simmer for 10 minutes, add wine and serve with steamed potatoes or crusty rye bread.