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Polish
Recipe Book
Bigos
Preparation time: 4 hours
Ingredients:
2 kg sauerkraut
50 g prunes
600 g beef
2 tbsp Kamis – bigos and cabbage dishes seasoning
600 g ribs
300g sausage
Method:
Chop sauerkraut, pour with boiling water and cook without
cover for 1,5 hour. Soak prunes. Boil meat in slightly salted water.
Drain off the sauerkraut; add chopped meat, sausage and prunes. Stir
in meat stock, add Kamis seasoning and boil on low heat for 2-3 hours,
stirring frequently. Bigos has the best taste the day after preparation,
served with bread. Optionally you can add 1 glass dry red wine while
cooking.
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