Bigos is considered by many to be the Polish national dish. Traditionally, there was a pot of bigos cooking almost in permanence. They is no strict recipe and variations are endless. Hunters used to come back from a hunt and put the meat they brought back in the stew, making it a different stew every time. The original recipe calls for kielbasa sausage, but substitute with another kind of sausage if you can't find a good quality kielbasa without additives, sugar or other intruders. All the meats used can be substituted for what you have available, it's the spirit of this stew.
1 Cut the cabbage in thin slices and boil until ten-der in a pot of boiling salted water.
2 Boil the sauerkraut in another pot in about 2 cups of water. Strain and keep the sour water
3 Saute your diced pork in a pan with some cook-ing fat.
4 Set aside and saute the bacon and sausage with the onion and garlic.
5 In a large pot, combine the cooked cabbage, sauerkraut, sour water, tomato paste, spices and
your cooked meats, onion and garlic.
6 Simmer for about 1 hour.
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|Serving Size: 1 Serving (638g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1363 (85%)|
|Amt Per Serving||% DV|
|Total Fat 151.5g||202 %|
|Saturated Fat 54.2g||271 %|
|Monounsaturated Fat 69.8g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 221.7mg||68 %|
|Sodium 2912.4mg||100 %|
|Potassium 1436.4mg||38 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 15.6g|
|Protein 35.2g||50 %|
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Calories per serving: 1599
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