Bigos(Hunter'S Dish)

• 4 c. sauerkraut
• 1/2 medium cabbage
• 1 lb. pork meat without bone
• 7 oz. sausage
• 2 oz. smoked bacon
• 1 medium onion
• 3 Tbsp. fat
• 2 Tbsp. flour
• 2 cloves garlic
• salt
• pepper
• bay leaf
• allspice
• 3 dried Polish mushrooms
• 5 Tbsp. thick tomato preserves (substitute sauce or paste)

1. Cut sauerkraut several times.
2. Cover with water and parboil in uncovered pot.
3. Rinse cabbage and shred.
4. Cover with small amount of water; add mushrooms and garlic and cook in uncovered pot. Rinse pork; cut into cubes.
5. Salt and saute in fat until brown. Add to sauerkraut and add seasoning.
6. Cook slowly.
7. Cut bacon into cubes; melt the cubes without browning.
8. Add to sauerkraut. Remove skin from sausage and cut into large cubes.
9. When sauerkraut and meat are cooked, add sausage and cooked cabbage. Cook sliced onion in fat; add flour and prepare roux (cooked flour and fat mixture used as thickening agent).
10. Garnish bigos with the roux and season to taste.
11. Cook on slow fire.
12. There should be very little sauce in the Bigos.

sauerkraut, cabbage, pork meat, sausage, bacon, onion, fat, flour, garlic, salt, pepper, bay leaf, allspice, mushrooms, tomato preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713299 (may not work)