Kraków Bigos 🥬

Método

1. 1

   Soak the dried mushrooms overnight; slice and simmer them in their water until tender, then set both aside.

2. 2

   Drain and chop the sauerkraut and braise it with bay, juniper and allspice for an hour — sauerkraut always starts alone, it refuses to soften alongside fresh cabbage.

3. 3

   Meanwhile brown cubed pork and sliced sausage in lard with onions; add tomato paste and fry until it darkens, then splash in wine and let it evaporate.

4. 4

   Shred the fresh cabbage and add it to the pot with the mushrooms and their liquor, the pork, the sausage and the sauerkraut with all its liquid.

5. 5

   Cook very low for another hour or two, stirring often so the base barely catches; season heavily with pepper. Cool it overnight and reheat at least once before serving — that is when bigos becomes bigos — with dark bread.