Bigos is one of the flag dishes of the Polish cuisine. It is a kind of cabbage stew. There are of course a number of variations but its main ingredients is 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 once in a restaurant (>>>). This time I decided to make it on my own, but chose its ‘dark’ variation based on prunes. It is probably more suitable for Christmas than Easter. Yet 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 ingredient and during a constant cooking proces you have to mix them carefully.
What you can see on 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.
Below, the whole cooking process picture by picture. The two ingredients that by far are not originally Polish I added was whisky and soja sauce. Besides sauerkraut and fresh cabbage, beef, sausage, bacon, dried boletes and prunes, I added onion, tomatoes, apple, preserved prunes, red wine, butter, salt, bay leaf and allspice.
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