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Bigosmain dish, ethnic, polish 1 kg cabbage (2 1/4 lb) 1 kg sauerkraut 8 deciliter water (1 2/3 pt) 500 gm roast pork (1 1/8 lb) 500 gm roast beef 600 gm sausage, variety (1 1/3 lb) 400 gm boiled ham (7/8 lb) 10 boletus mushrooms, dried 10 stones prunes 10 juniper berries, crushed 10 peppercorns 1 bay leaf 2 onions 2 cooking apples 1 1/2 deciliter red wine, dry (1/3 pt) 1 teaspoon honey 2 tablespoon lard 1 salt 1 pepper (Preparation: 1 hour; cooking: 2 to 3 hours) Drain the excess juices form the sauerkraut (if necessary: chop it finely). Chop the cabbage, pour boiling water over it and drain. Rinse the mushrooms, cover with a little warm water and leave to soak for 15 minutes. Cook the mushrooms in their soaking liquid for 30 minutes, drain and cut into strips. Keep the mushroom stock. Peel the apples and cut into cubes. Peel and chop the onions, lightly fry them in 1 tb of lard. Put the cabbage and the sauerkraut into a large saucepan, add onions, mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and peppercorns. Add 8 dl of boiling water, cover and cook (low heat) for 1 1/2 hours. Cut the meats into cubes. Slice the sausage and fry it lightly in lard. Add all to the pan. Pour the wine in, add honey and cook for a further 40 minutes. Stir frequently taking care not to burn it. Serve hot with wholemeal bread. Remarks: ~- roast duck or venison and roasting gravies can be added to bigos ~- Bigos can be reheated for several days. It's flavour improves as it matures, tastes best on the third day.
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