Bigos on prunes


Bigos is one of the flag dishes of Polish cuisine. It is a kind of cabbage stew. There are, of course, several variations, but its main ingredients are sauerkraut, fresh cabbage, pieces of various meat kinds, and mushrooms (mainly dried boletes).

I already posted once on bigos showing its less complicated version I tasted earlier in a restaurant (>>>). This time I decided to make it on my own but chose its ‘dark’ variation based on prunes. I liked the challenge. To make it, I needed around five hours of constant work in the kitchen. The process is long-lasting as you have to prepare many ingredients, and during a continuous cooking process, you have to mix them carefully.

What you can see in the photo below is bigos as I finished making it. However, bigos is best when served after a couple of days and recooked many times. The one made on prunes gets darker and darker in the process.


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Below, the whole cooking process picture by picture. The two ingredients that by far are not originally Polish I added were whiskey and soja sauce. Besides sauerkraut and fresh cabbage, beef, sausage, bacon, dried boletes, and prunes, I added onion, tomatoes, apple, preserved plums, red wine, butter, salt, bay leaf, and allspice.



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