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Hell, that is scary. About five days of preparation, excellent sort of entertainment for Christmas.
How to cook bigos:
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)
Also known as the “pumpkin soup”, the queen of the taste and simplicity.
Yes, sometimes it’s nice to get back home, dive into the freezer and start the oven.
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