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🍽️ Polish Bigos

550 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• cabbage 700 g
• mushrooms, brown 250 g
• dried plums 50 g
• bacon 300 g
• pepper, red 1 pc.
• oil 3 tbsp
• sauerkraut 300 g
• juniper berries 3 pc.
• bay leaves, dried 2 pc.
• vegetable broth 750 ml
• Landjäger sausage 4 pc.
• salt pinch
• pepper, black ground pinch
• rustic bread 4 slices

Instructions

1. 1. Halve the onions and remove the outer skins. Cut the inner onion into fine cubes.
2. 2. Halve the white cabbage and remove the hard core in the center. Cut the cabbage leaves into small pieces as well.
3. 3. Wipe the mushrooms with a kitchen towel if they are dirty. Cut the mushrooms into cubes.
4. 4. Cut the dried plums into small pieces.
5. 5. Cut the bacon into coarse cubes.
6. 6. Wash the peppers thoroughly. Remove the stem and seeds. Cut the peppers into cubes.
7. 7. Heat oil in a large pot over medium heat.
8. 8. Fry the onion cubes for about 1 minute until they are slightly translucent.
9. 9. Add the mushroom cubes, the bacon cubes, and the dried plums to the pot.
10. 10. Continue to fry the ingredients for about 3 minutes until they are slightly steamed.
11. 11. Add the sauerkraut and the chopped white cabbage to the pot.
12. 12. Add the juniper berries and the bay leaves.
13. 13. Deglaze the mixture with vegetable broth.
14. 14. Let the bigos simmer over medium heat for about 45 minutes.
15. 15. Cut the Landjäger sausage into slices about 1 cm thick.
16. 16. Add the sausage slices and the pepper cubes to the pot.
17. 17. Let the sausage and peppers cook along for the last 5 minutes of cooking time.
18. 18. Season the bigos to taste with salt and pepper.
19. 19. Serve the finished bigos hot with peasant bread.

Nutrition per serving

• kcal: 550
• Protein: 22 g · Fett/Fat: 30 g · Carbs: 45 g