Bigos recipe (Sauerkraut with meat and sausage)

Put the pork ribs into a pan, just cover with water and boil for about 1 hour. Heat the oil in a frying pan and fry the three kinds of meats, until just done. Peel and finely chop the onion, add to the meat and fry briefly. Then set aside.

Shred the cabbage very finely, squeeze out the sauerkraut and put both into a large pan. Soak the mushrooms in warm water and chop. Chop the prunes and add to the cabbage with the mushrooms. Add two to three glasses of the bone stock and mix well. Cook until the cabbage is soft.

Then chop the fried meat, bacon and cabanossi and add to the pan along with the contents of the frying pan and the bones. Add the plum puree, bay leaves, allspice, salt, pepper and Madeira. Mix well, put a lid on the pan and cook over a low heat for at least one hour. Stir frequently so that the bigos doesn't stick. Spoon on to plates and serve hot.