BIGOS (HUNTERS STEW)
My favourite Polish recipe, great for those cold winter nights.
Provided by annhughes2
Time 1h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Melt butter in a large pan and fry the onions until golden
- Rinse the sauerkraut in cold water and drain well, and mix with the onions. Add the tomatoes
- Shred the cabbage finely and mix in, add the stock stirring well
- In another pan brown the ribs or cubed pork belly then add to the cabbage mix, thickly slice the smoked sausage (kielbasa) then brown in the same pan as u did the ribs or pork belly, add to the cabbage mix
- Allow to simmer on a low heat for one hour, season to taste. Remove from heat and leave covered for 24 hours. Refridgerate and reheat before serving.
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