Ingredients
500g Polish sausage, cut in 2cm chunks
1 onion medium, chopped
3 garlic cloves, chopped
Handful prunes, soaked & pitted
Handful closed cup mushrooms, chopped
1 white cabbage medium, chopped
500g sauerkraut
1 can chopped tomatoes
Large glass dry red wine
200ml water
1 bay leaf
salt and pepper to taste
Method
- Simply soften onion, garlic and white cabbage in a little oil or dripping then add the rest of the ingredients
- Bring to the boil then simmer for two hours, although the longer and gentler this sticky, hearty stew cooks the better it will be
- Bigos is ideally served the next day with bread, dumplings or boiled potatoes
