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Bigos in Polish is a classic recipe for a traditional dish in this country. Legend has it that the recipe was originally developed not by the Poles, but by their almost neighbors, the Lithuanians. Whether this is true or not is still not known for certain. Polish bigos is an ideal combination of sour and smoked. This is achieved by using sauerkraut and smoked meat. You can use any white cabbage for this dish. Both early and late varieties will do.

Step 1

Prepare the meat. Fry the pork in a frying pan with vegetable oil until golden brown. About 10 minutes.

Step 2

Place the ingredients in a cauldron and set to stew. Place the cabbage, onion, prunes, apples, meat and sausages in a cauldron. Sprinkle with salt and pepper, add bay leaf. Pour in water and set the cauldron on medium heat. Simmer the bigos for about 20 minutes. Add tomato paste and stir. Leave the dish to simmer for 60 minutes. Turn off the heat. Cover the cauldron with a lid and leave to infuse for another 20 minutes.