Bigos (Hunter’s Stew)

The secret of Bigos is that it gets better as it’s reheated. The more it heated the better it gets. Serve with good bread.

Ingredients:

4 lbs. sauerkraut
1 cup apple juice
1 lb. smoked pork
1 lb. spareribs
1/4 bacon
1 can tomatoes (large)
2 cups water
2 bay leaves
black pepper
salt
4 lbs. cabbage
1 lb. pork loin or pork ribs
1 lb. smoked kielbasa (sausage)
1/2 cup onion (chopped)
16 ounces mushrooms (fresh)
1 ounce mushroom (dried)
2 tablespoon flour

Procedure:

Brown pork and spareribs in a large heavy pot.m Add smoked pork with one cup of water and simmer until one hour. Add the sauerkraut and one cup apple juice. Chop the cabbage fine and add to sauerkraut. Add lots of pepper and salt, cover and simmer for one hour. Remove lid and keep pot on a very low simmer. In a pan, Fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fats and fry onions, mushrooms and flour until they just brown. Mix into sauerkraut mixture. Cut kielbasa into slices add to sauerkraut mixture with the tomatoes. bring to a boil, simmer 30 minutes, and serve hot.