Title: Polish Bigos (Sauerkraut Stew)
Categories: Stew
Yield: 16 Servings
| 4 | lb | Sauerkraut |
| 1 | lb | Beef cubes |
| 1 | lb | Smoked butt |
| 1 | lb | Spareribs |
| 1/4 | lb | Bacon |
| 1 | cn | Tomatoes (large) |
| 2 | c | Water |
| 4 | lb | Cabbage head |
| 1 | lb | Loin pork chops |
| 1 | lb | Smoked kielbasa |
| 1/2 | c | Onions (chopped) |
| 1 | oz | Mushrooms (dried) |
| 2 | tb | Flour |
Brown the beef, pork and spareribs in a large heavey pot. Put the browned
meats and the smoked butt with 1 cup of water into a separate, covered pan
and simmer until tender, the pork chops about 1/2 hour, the butt about 1
hour, beef 1 1/2 to 2 hours and spareribs
2 hours. Pour off all the fat from the first pot and put in the
sauerkraut and one cup of water. Chop the cabbage fine and add to
sauerkraut. Cover and cook until cabbage is tender, about 30 minutes.
Remove lid and keep pot on a very low simmer. In a third pan, fry bacon
until crisp, then crumble into sauerkraut mixture. Remove most of the bacon
fat and fry onions and flour until they just brown. Mix into sauerkraut
mixture. Remove the meats from the second pan as they become tender. Cut
away fat and bone and cut into small pieces. Add to sauerkraut mixture.
Skim the fat off the meat juices and add to sauerkraut mixture. Take off
skin from kielbasa and cut into slices. Add to sauerkraut mixture with the
tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and
serve hot.