Bigos

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 kg cabbage
• 1 kg sauerkraut
• 4 cups water, mixed with
• beef stock powder
• 500 g smoked lamb ribs (can add more if desired)
• 500 g kielbasa
• 300 g bacon
• 1 large onions or 2 medium onions
• salt
• pepper
• allspice or cushed chile (optional)
• 2 bay leaves

Recipe

• 1 chop cabbage coarse.
• 2 drain saurkraut.
• 3 mix both in a cooking pot with the 4 cups of water in a cooking pot (make sure to be big enough, so the rest of the ingredients can be added to it), take it to boil and then reduce heat to low.
• 4 cut kielbasa in round strips about 1/4 inch thick.
• 5 cut bacon in coarse strips.
• 6 cut smoked ribs in pieces, about three ribs per piece.
• 7 chop onions and fry lightly in 1tsp of butter.
• 8 add all ingredients into pot and cook for about one and a half hour on low heat or until meat separates from rib bone.
• 9 stir from time to time so it won't burn or stick to bottom.
• 10 keep pot covered while cooking.
• 11 serve hot with bread.
• 12 can last in fridge for about 3 days, better if eaten next day.
• 13 can be frozen up to about a month.