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I wanted something sourish and typically done in a colder season in Poland. Bigos is a traditional Polish dish containing lots of vitamin C (perfect for winter season). It’s a savory stew of cabbage and meat. According to Wikipedia bigos is said to have been introduced to Poland by Jogaila, a Lithuanian Grand Duke who became Polish king Władysław Jagiełło in 1385 and who supposedly served it to his hunting-party guests. Literally it means a big mess. Enjoy!

Ingredients:

2 packets of sour cabbage ~600g after draining (I buy the cooked one from Migros)

700 g meat (I mixed pork and beef)

200 – 300 g sausage (not the white or dried one)

2 big onions

tomato paste

spices: salt, pepper, paprika, cumin, bay leaf, allspice, marjoram

oil

Drain the cabbage, rinse it and drain again. Cut it in smaller pieces if you think it’s necessary (I usually do that).

Cut the meat and fry it in the pan with a little bit of oil. Cut the onion and add to the meat. Spice it up with salt, pepper, bay leaf (2) and few balls of allspice. Mix it well, cover up and fry till the meat is well done.

After the meat is ready add the sour cabbage, sausage and tomato paste. Mix it well and boil for another 10-15 minutes.

Serve with bread or in bread bowls.

Additional info: If your dish is too sour, adjust the taste with sugar. In some regions of Poland people add few dry plums or a glass of red wine at the end of cooking. Bigos generally is the best the next day.

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