Polish Bigos
Ingredients
4 pounds sauerkraut
1 pound beef cubes
1 pound smoked butt
1 pound spareribs
1/4 pound bacon
1 can tomatoes (large)
2 C. water
4 pounds cabbage head
1 pound loin pork chops
1 pound smoked kielbasa
1/2 C. onions (chopped)
1 ounce mushrooms (dried)
2 Tbsp. flour
Cooking Instructions
Brown the beef, pork and spareribs in a large heavy pot. Put the browned meats and the smoked butt with 1 C. 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 C. 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 and serve hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)