Bigos
Ingredients
- 33 ounce jar polonaise sauerkraut
- 1 savoy cabbage, shredded
- 2 pound lean beef roast, cubed
- 2 pound lean pork roast, cubed
- 1 pound breakfast sausage links
- 1/2 pound thick sliced smoked bacon
- 1 pound kielbasa
- 1 onion, chopped
- 1 small can tomato paste or sauce
- 3 to 5 bay Leaves
- salt
- pepper
- oil
- 1/8 cup sugar
Instructions
Heat a large pot of water to boiling. Add the sauerkraut and let simmer. Add cabbage and onion to the sauerkraut in the pot. Brown the beef and pork in hot oil in batches. Season as desired with your favourite herbs. When the beef and pork are browned add to the pot. drippings and all. Cut the kielbasa into slices and sear in a frying pan. Add to the pot. Cut the bacon into half inch long pieces and fry. Drain off the extra fat as necessary. When the bacon is done, add to the pot. Add salt, pepper, sugar, and the bay leaves to the pot. Mix well and stir in tomato paste or tomato sauce. Add water as necessary. Simmer at low heat. The longer it simmers, the better it gets. Leftovers can be frozen and thawed. Or you can just store in the refrigerator and reheat through the week.