Bigos recipe
INGREDIENTS:
2 kg of cabbage
0.5 kg of fresh bacon
0.5 kg of pork neck or shoulder
0.5 kg of Głogowska (Silesian) sausage
20 dkg of juniper sausage
30 dkg of champignons or dried mushrooms
4 pieces of dried plums (seedless)
allspice, bay leaves, ♥♥♥♥♥♥, salt
2 onions
1 jar of tomato paste
PREPARATION:
Pour water over the cabbage, add allspice and bay leaves. Fry the meat in fat, cut into cubes, add to the cabbage. Cut the sausage into cubes, fry in fat together with the onion, add to the cabbage. Add chopped mushrooms or dried mushrooms previously soaked and boiled in the water in which they were soaked, and plums.
Cook bigos over low heat, at the end of cooking add tomato paste, mix well, season with salt and pepper to taste.

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