Bigos - Saurkraut Polish style
My dad always said that with making Bigos, the more meat, the better the food. So here goes with my own version of this very popular Polish dish. 2 jars of Saurkraut1 small White Cabbage finely chopped6/8 Cabanos Sausages sliced1lb Stewing Steak diced1 small Bacon joint or Belly Pork diced1 large Onion3/4 cloves GarlicBayleafs to taste,usually 2 or 3Salt to tasteFreshly ground black Pepper1 Tblsp cooking Oil1 pint of Water Into a very large stewing pot, add cooking Oil, heat up and then add the diced Beff and Stewing Steak/Belly Pork, fry for about 5 mins on high. Add all other ingredients and stir. Once brought to the boil, simmer on a very low light for a further 2 hours or so, maybe adding a little more Water if needed.The longer/more that this dish is cooked,the better it tastes. But I like eating it as soon as I'm making it, it even tastes delicious cold!
