Clearly, in Australia, the Christmas is called “the Festive Season”. It’s “Christmas“, you pagans!

Who cares this days, anyway.

Christmas in Australia - postcard for the Festive Season

 

PS: Recently I spotted this picture being used by James Fallows in “the Atlantic” post on the similar matter. Best regards!

Image from wwojnar.com featured on "the Atlantic" post with James Fallows

Image from wwojnar.com featured on “the Atlantic” post with James Fallows

Hell, that is scary. About five days of preparation, excellent sort of entertainment for Christmas.

How to cook bigos:

Ingredients:

1 kg sauerkraut
1 kg white cabbage
600 grams of pork meat
300 grams of bacon
40 grams of Polish sausage
2 big onions

Additions: salt, pepper, laurel leaves, allspice, couple tea spoons of tomato puree (if bigos seems too little sour).

Shred white cabbage finely and boil it for a while. Pour out the water. Cut the sauerkraut into small pieces and boil in a little bit of water (not too much – remember: bigos is not a soup!). Mix white cabbage and sauerkraut together and cook for about 2 hours on a low flame. Add salt and pepper, laurel leaves, allspice and spices that can strengthen the taste (for example garlic).

Dice all the meat and fry it with diced onion on the pan (with oil). It is wise to fry pork meat separately but you can easily fry bacon and Polish sausage together. Afterwards add fried meat to cooked cabbage. Cook it together on a low flame. Remember to stir the mixtures frequently. If bigos is not sour enough you may add some tomato puree.

To get better taste of bigos people cook bigos in intervals of half an hour. The dish is even more delicious when reheated on the next days.

(recipe copied from http://www.bellaonline.com/articles/art43070.asp by Barbara Swiech)

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