COPPER🇵🇱 Poland
Bigos recipe
Savor the rich flavors of this hearty Polish stew!
Ingredients
- 500 g cabbage
- 400 g pork shoulder
- 200 g smoked sausage
- 1 unit onion
- 200 g mushrooms
- 2 tbsp tomato paste
- 2 unit bay leaves
- 1 tsp black pepper
- 1 tsp salt
- 500 ml water
How to make Bigos
- Chop 500 g of cabbage into small pieces and set it aside for later use.
- Dice 400 g of pork shoulder and 200 g of smoked sausage into bite-sized pieces.
- Heat a pot over medium heat, then add the diced pork shoulder and sausage, browning for about 5-7 minutes until the meat is nicely colored.
- Chop 1 onion and slice 250 g of mushrooms, then add both to the pot and sauté for 5-6 minutes until they are soft and translucent.
- Stir in 2 tablespoons of tomato paste, mixing well to combine everything in the pot.
- Add the chopped cabbage, 2 bay leaves, and 1.5 liters of water to the pot, mixing thoroughly after each addition.
- Season the mixture with 1 teaspoon of salt and 1 teaspoon of black pepper, then bring to a simmer.
- Cover the pot and let it simmer for 1.5 hours, stirring occasionally, until the flavors meld and the cabbage is tender.
- Remove the bay leaves before serving the bigos hot, garnished with fresh herbs if desired. Serve with crusty bread or boiled potatoes.
What is Bigos?
Bigos is a traditional dish from Poland. It takes about 150 minutes to prepare, is considered medium to make at home, and uses 10 ingredients.
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