Submitted by enr on 05 Apr 2003
750 g sauerkraut
750 g fresh cabbage
400 g pork
200 g veal without bones
200 g smoked sausage
20 g margarine
2 bay leaves
30 g dried mushrooms
1 onion
1 tbsp marmalade plum
1/2 cup (100 ml) of wine
Onions fry in fat. Add pork and stew until it becomes semi-finished. Then cut into small cubes. Fresh cabbage cut into thin strips, add salt slightly, put it in boiling water and boil uncovered short. The Green added and veal stew and lidding. Sauerkraut is placed in the third pot, add mushrooms and dried bay leaves and pour cold water. Quickly replace the lid and boil on low heat. Once you become a semi-finished meat, all products are loaded into a saucepan. Add chopped sausage and jam prunes, sprinkle with pepper and salt, mix well and boil over low heat until the meat is tender. Bigosat should be very rare, so the excess liquid is allowed to boil off. Then the dish is removed from the fire, make wine and stir well. To bigosa can add any pieces of braised or roasted meat, poultry, beef, game. The more types of meat used in the preparation of bigosa, so it is more palatable. In bigosa can add mushrooms, spices and a little madeira. This reconstituted bigos can keep in the refrigerator for several weeks.
1 user
05 Apr 2003


I do not think this dish is difficult to prepare. Quite close to Bansko Kapama, except wine and marmalade. Personally I tried with boar, beef and partridges. Super is!

I would add instead of jam prunes, just prunes. This is really a traditional and unique tasty dish! Add to favorites!