Polnische Nationalgericht- Bigos

Ingredients:

• 1 large head of cabbage, shredded
• 1 lb sauerkraut, drained
• 1 lb pork shoulder, cubed
• 1 lb beef stew meat, cubed
• 1/2 lb smoked sausage, sliced
• 1/2 lb kielbasa, sliced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups beef broth
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 1 tablespoon sugar

Instructions:

1. Prepare the Meats:
   • In a large pot, heat vegetable oil over medium-high heat.
   • Brown the pork and beef cubes until they develop a golden crust. Remove and set aside.
2. Sauté Aromatics:
   • In the same pot, add chopped onions and minced garlic. Sauté until onions are translucent.
3. Build the Layers:
   • Layer the shredded cabbage and sauerkraut over the onions and garlic in the pot.
   • Add the browned pork and beef back into the pot.
4. Add Sausages and Spices:
   • Introduce sliced smoked sausage and kielbasa to the pot.
   • Sprinkle caraway seeds, marjoram, thyme, salt, and pepper over the mixture.
   • Place bay leaves on top.
5. Combine Liquids:
   • In a separate bowl, mix beef broth, red wine, and tomato paste until well combined.
   • Pour the liquid mixture into the pot.
6. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 2-3 hours, stirring occasionally.
7. Adjust Seasoning:
   • Taste the Bigos and adjust the seasoning as needed. You can add more salt, pepper, or herbs according to your preference.
8. Serve:
   • Once the meats are tender and the flavors have melded, remove the bay leaves.
   • Serve Bigos hot, either as a stew on its own or over mashed potatoes.

Bigos is often considered even better when reheated, as the flavors continue to develop. Enjoy this hearty and rich Polnische Nationalgericht!