Recipe by Rita~
Hearty Heart warming comfort food. Serve with good rye bread. The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. I like cooking it most the day.This is a great make ahead meal. I posted this recipe using all pork but go ahead and add venison, veal, beef.... I also do add juniper which I love! Then throw in fresh Parsley and marjoram.
Top Review by Scott M.
This is the third year in a row I've used this recipe (kind of). I try to follow the tradition of using up what's in the freezer to make room for the new harvest. This year, all the meat with the exception of kielbasa and bacon was harvested by me or the next-door neighbor. Turkey I raised, some garden-eating rabbits I harvested and crawdads I caught along with some doves my neighbor harvested. I also made the sauerkraut myself. This recipe is great place to start and expand from there.
- 4 lbs sauerkraut, rinsed
- 1 cup apple juice
- 1 lb smoked pork butt
- 1 lb spareribs
- 1⁄4 lb bacon
- 1 (28 ounce) can tomatoes
- 2 cups water
- 2 bay leaves
- black pepper, lots
- 4 lbs heads of cabbage
- 1 lb pork loin chops or 1 lb country-style pork ribs
- 1 lb smoked kielbasa
- 1⁄2 cup onion (chopped)
- 16 ounces fresh mushrooms
- 1 ounce mushroom (dried)
- 2 tablespoons flour
Directions See How It's Made
- Brown pork and spareribs in a large heavy pot.
- Add smoked butt with 1 cup of water and simmer for 1 hour.
- Add the sauerkraut and one cup apple juice.
- Chop the cabbage fine and add to sauerkraut.
- Add lots of pepper and salt cover and simmer 1 hour.
- Remove lid and keep pot on a very low simmer.
- In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
- Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
- Mix into sauerkraut mixture.
- Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
- Bring to a boil, simmer 30 minutes and serve hot with rye bread and mashed potatoes.