Traditional Polish BIGOS – the best recipe for you

Directions

• Peel and chop the onions, chop the white cabbage into 1cm slices. Heat up a bigger pot over high heat and add 2 tablespoons of oil. Then add the onions and fry until they will turn slightly golden. There is no need to fry the onions for long as they will be cooked for several hours later on. Add the chopped white cabbage to the pot, lower the heat to medium and let it cook for 10 minutes.
• Meanwhile cut the beef meat, smoked meat (smoked ham), sausages, and the bacon into medium-sized pieces and set aside. The bigger they are the better 🙂
• Heat up a bigger pan and add one tablespoon of oil. Add the beef meat and let it close from all the sides. Season the meat with 2 teaspoons of red paprika, 2 teaspoons of dried savory, and 1 teaspoon of lovage. Let it cook for 5 minutes. When the meat is nicely browned add the chopped bacon. After a couple of minutes, the bacon will release its fat which will make the meat juicier.
• Once the white cabbage is cooked medium add the sauerkraut, the cut smoked meat (smoked ham), sausages, dried plums, tomato puree, and the dried mushrooms. Stir and cook for 5-10 minutes.
• Now it is time to combine the cabbage base with baked meat. So pour the meat into the pot and mix well. If there are some leftover meat pieces and juices in a pan add a bit of water, stir well, and also pour into the pot. These leftovers contain a lot of flavors so it would be a shame to throw them away 🙂
• Season the BiGOS with juniper fruit and marjoram. Add the bay leaf, allspice, and 2 teaspoons of cumin. Stir well, cover with the lid and cook on a low-medium heat for at least 3 hours.
• Serve the BiGOS with fresh bread and enjoy 🙂