Bigos

• 1 kg cabbage
• 1 kg sauerkraut
• 4 cups water, mixed with
• beef stock powder
• 500 g smoked pork ribs (can add more if desired)
• 500 g kielbasa
• 300 g bacon
• 1 large onions or 2 medium onions
• salt
• pepper
• allspice or cushed chile (optional)
• 2 bay leaves

1. Chop cabbage coarse.
2. Drain saurkraut.
3. Mix both in a cooking pot with the 4 cups of water in a cooking pot (make sure to be big enough, so the rest of the ingredients can be added to it), take it to boil and then reduce heat to low.
4. Cut kielbasa in round strips about 1/4 inch thick.
5. Cut bacon in coarse strips.
6. Cut smoked ribs in pieces, about three ribs per piece.
7. Chop onions and fry lightly in 1tsp of butter.
8. Add all ingredients into pot and cook for about one and a half hour on low heat or until meat separates from rib bone.
9. Stir from time to time so it won't burn or stick to bottom.
10. Keep pot covered while cooking.
11. Serve hot with bread.
12. Can last in fridge for about 3 days, better if eaten next day.
13. Can be frozen up to about a month.

cabbage, sauerkraut, water, beef stock powder, bacon, onions, salt, pepper, cushed chile, bay leaves

Taken from www.food.com/recipe/bigos-24955 (may not work)