Flavours of Monash

Bigos

(Polish recipe for Sauerkraut & Meat Dish)

Author: Polish Waverley Senior Citizens Club

Ingredients:

• 400g Sauerkraut
• 400g Cabbage
• 200g Pork (boneless)
• 250g Polish sausage
• 100g Smoked bacon (in a piece)
• 30g Oil (for browning meat)
• 1 Onion
• 20g Dry mushrooms (optional)
• 50g Tomato paste
• 1 Bay leaf
• Allspice, salt, pepper and sugar to taste

Preparation:

• Season meat with salt and pepper, brown in oil in a large saucepan.
• Add sliced onion and cook for a few minutes.
• Rinse sauerkraut in cold water, add to browned meat with about ½ cup water.
• Add the piece of bacon and dried mushrooms.
• Cover and simmer gently for about 45-60minutes, or until meat is just tender.
• Meanwhile, shred fresh cabbage finely, cook in a small amount of water for 10-15minutes.
• When meat and bacon is cooked, take it out and cut into bite sized pieces. Roughly cut up polish sausage. Return meat, bacon and sausage to pot. Add cooked cabbage and mix together.
• Add tomato paste, bay leaf, allspice and a little sugar, season with salt and pepper to taste.
• Continue cooking uncovered on a low heat for a further 15-20minutes until flavour develops and some of the liquid evaporates. However if it is too dry add more water.

Note:

Left over roast meat, BBQ meats or ham of the bone can be used instead of veal and pork

½ cup red wine can be used to enhance the flavour

The flavour develops further if the Bigos is heated and served the next day