Ingredients:
- 1 large head of cabbage, shredded
- 1 lb sauerkraut, drained
- 1 lb pork shoulder, cubed
- 1 lb beef stew meat, cubed
- 1/2 lb smoked sausage, sliced
- 1/2 lb kielbasa, sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
Instructions:
- Prepare the Meats:
- In a large pot, heat vegetable oil over medium-high heat.
- Brown the pork and beef cubes until they develop a golden crust. Remove and set aside.
- Sauté Aromatics:
- In the same pot, add chopped onions and minced garlic. Sauté until onions are translucent.
- Build the Layers:
- Layer the shredded cabbage and sauerkraut over the onions and garlic in the pot.
- Add the browned pork and beef back into the pot.
- Add Sausages and Spices:
- Introduce sliced smoked sausage and kielbasa to the pot.
- Sprinkle caraway seeds, marjoram, thyme, salt, and pepper over the mixture.
- Place bay leaves on top.
- Combine Liquids:
- In a separate bowl, mix beef broth, red wine, and tomato paste until well combined.
- Pour the liquid mixture into the pot.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 2-3 hours, stirring occasionally.
- Adjust Seasoning:
- Taste the Bigos and adjust the seasoning as needed. You can add more salt, pepper, or herbs according to your preference.
- Serve:
- Once the meats are tender and the flavors have melded, remove the bay leaves.
- Serve Bigos hot, either as a stew on its own or over mashed potatoes.
Bigos is often considered even better when reheated, as the flavors continue to develop. Enjoy this hearty and rich Polnische Nationalgericht!