morsels45

morsels45 said

Bigos

Hunter’s stew: sauerkraut, sausage, and better every time it is reheated.

Bigos
Photo: Dr. Bernd Gross, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make bigos

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Better on day three

180 minutes · serves 8 · Easy

What you need

  • 1kg sauerkraut, rinsed
  • 500g white cabbage, shredded
  • 300g pork shoulder
  • 200g smoked sausage
  • 150g bacon
  • 2 onions
  • 30g dried mushrooms, soaked
  • 6 prunes
  • 2 bay leaves
  • 1 tsp caraway

What you do

  1. 1Brown all the meats separately and set aside. Keep the fat.
  2. 2Soften the onions in it, then add both cabbages and the mushrooms with their soaking water.
  3. 3Meats back in with the prunes, bay and caraway. Lid on, lowest heat, 2 hours.
  4. 4Lid off for the last 30 minutes so it dries and darkens.
  5. 5Cool it completely and reheat the next day, and the day after. It genuinely improves twice.

Two hours, fewer meats

120 minutes · serves 4 · Very easy

What you need

  • 1 jar sauerkraut
  • 300g smoked sausage
  • 1 onion
  • 1/2 cabbage
  • Prunes
  • Bay
  • Caraway

What you do

  1. 1Brown the sausage, soften the onion.
  2. 2Everything in with a splash of water, lid on, 90 minutes.
  3. 3Uncovered for the last 20.