Bigos is a stew that mainly consists of red cabbage, pork, carrots, onion and more. This traditional polish offering is a palate-pleasing favorite with ethnic flare.
At a glance
1 lb. smoked pork link sausage, diced in 1/2 inch pieces
1 1/2 lb. pork chops, center cut, diced in 1 inch pieces
1 lg. onion, cut and half and 1/8 inch slices
4 med. carrots, peeled and shredded or very thinly sliced
7 cups red cabbages, shredded
1 tbsp. bay leaf, along with garlic, whole clove
1 tsp. salt
1 tsp. pepper
1/2 small green peppers, chopped
1 cup white wine, or may use rose
1 tbsp. cornstarch
In Dutch oven, cook sausage in a little oil. Remove meat and add onion. Sauté until limp then add fresh pork and cook through. Add spices and cook 1 minute to release flavors. Add enough water to cover bottom of pan 1/2 to 1 cup and then add carrots and cabbage. Stir in wine and cover. Cook 30-45 minutes until cabbage is soft. Stir in reserved sausage and thicken with cornstarch. Heat through. Serve stuffed in pita style bread or with some hearty bread and a glass of beer.
Ready in 55 minutes
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