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🍽️ Bigos – The Polish Sauerkraut Stew

550 kcal · 30 min · 4 servings

Ingredients

• 250 g pork belly
• 5 tbsp clarified butter
• 3 onions
• 1 head of white cabbage
• 250 g potatoes
• 250 g carrots
• salt
• pepper
• 1 tbsp mustard
• 8 juniper berries
• 1 tbsp tomato paste
• 250 ml broth
• 2 Polish sausages (parboiled and smoked)
• 0.5 bunch parsley

Instructions

1. 1. Cut the meat into cubes about half a centimeter in size and fry them well in one half tablespoon of clarified butter.
2. 2. Peel the onions, dice them and add them to the meat to let them cook briefly.
3. 3. Grate the white cabbage finely or slice it very thinly, peel the potatoes and carrots, and dice both very finely as well.
4. 4. Add the cabbage strips with the remaining clarified butter to the meat and fry briefly. Now add the potatoes, carrots, some salt, pepper, mustard and juniper berries, stir in the tomato paste and broth, and let everything simmer for about 30 minutes.
5. 5. Place the sausages in water and let them cook through and heat up for about 10 minutes. Slice them diagonally and serve them together with the finished stew.
6. 6. Sprinkle the finished dish with fresh parsley and serve.

Nutrition per serving

• kcal: 550
• Protein: 24 g · Fett/Fat: 38 g · Carbs: 30 g