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Bigos is a traditional Polish dish consisting of cabbage and meat. There are many options for cooking bigos. It is best to choose a deep dish with a thick bottom. Then the vegetables and meat will not burn during long stewing. Another ideal cooking option is in a cauldron. Bigos in a cauldron turns out especially appetizing, tasty and aromatic. The secret of the ideal dish is the combination of fresh and pickled cabbage and several types of meat products.

Step 1

Heat vegetable oil in a cauldron. Put in the pork pieces. Fry until golden brown for 10-15 minutes. Add the sausage and stir. Simmer for 5 minutes. Then add the onion, and after 4 minutes, the carrots.

Step 2

Add the remaining ingredients and finish cooking the bigos. Add spices (salt and pepper), tomato paste, water. Mix thoroughly. Cover the cauldron with a lid and leave for 10 minutes. After that, put both types of cabbage and bay leaves in the cauldron. Cover again with a lid and simmer the bigos for about 80 minutes.