Polish Bigos (sauerkraut Stew)

Title: POLISH BIGOS (SAUERKRAUT STEW)

Categories: Stews

Yield: 16 servings

4 lb Sauerkraut

1 lb Beef cubes

1 lb Smoked butt

1 lb Spareribs

1/4 lb Bacon

1 cn Tomatoes (large)

2 c Water

4 lb Cabbage head

1 lb Loin pork chops

1 lb Smoked kielbasa

1/2 c Onions (chopped)

1 oz Mushrooms (dried)

2 tb Flour

Brown the beef, pork and spareribs in a large heavey

pot. Put the browned meats and the smoked butt with 1

cup of water into a separate, covered pan and simmer

until tender, the pork chops about 1/2 hour, the butt

1 hour, beef

1 1/2 to 2 hours and spareribs

hours. Pour off all the fat from the first pot and put

in the sauerkraut and one cup of water. Chop the

cabbage fine and add to sauerkraut. Cover and cook

until cabbage is tender, about 30 minutes. Remove lid

and keep pot on a very low simmer.

In a third pan, fry bacon until crisp, then crumble

into sauerkraut mixture. Remove most of the bacon fat

and fry onions and flour until they just brown. Mix

into sauerkraut mixture. Remove the meats from the

second pan as they become tender. Cut away fat and bone and cut into small pieces. Add to sauerkraut

mixture. Skim the fat off the meat juices and add to

sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the

tomatoes. Salt, pepper to taste. Bring to a boil,

simmer 5 minutes and serve hot. --