Bigos is a Polish dish I’ve known about for a long time. I was inspired to try this recipe, or a a slightly adapted version of it. In Poland, everyone has their own recipe but the main ingredients are always assorted meats, shredded white cabbage and sauerkraut. More delicious than I anticipated and even better the next day.
Soak ¼ of a cup of dried porcini mushrooms in warm water for 10 minutes to soften them. Heat 2 tablespoons of butter over medium heat in a heavy casserole and add a small whole head of sliced cabbage and 2 cups of sauerkraut (drained but not rinsed). Cook over medium heat and stir occasionally. Meanwhile, heat a large frypan and brown the meats in batches, adding them to the cabbage when they are browned. I included 3 large rashers of bacon cut into small pieces, 3 sliced sausages, 400g (14 oz) each of diced gravy beef and pork. Brown the bacon and sausage meat first and you can use the bacon fat to brown the other meats. When the meats have ben added, reduce the heat of the frypan and gently fry a large chopped onion until it softens. Add the chopped porcini mushrooms and 4 diced prunes. Pour in 1 cup of red wine and cook it until there is almost no liquid left. Add it to the pot along with 1 teaspoon of sweet paprika, 1 teaspoon of caraway seeds, 1 teaspoon of dried thyme, ¼ of a teaspoon of ground allspice and 1 large bay leaf. Stir it all, cover and simmer over low heat until the meat is tender. You will need to stir occasionally and possibly add a little water if it sticks before ready. Serve with bread or steamed potatoes.
For something fresh add a cucumber salad. Just slice and lightly salt some cucumber. Dress with a vinaigrette of apple cider vinegar, a mild vegetable oil, a pinch of sugar add plenty of fresh dill.
michelle picker cooks 