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Bigos in a cauldron
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.
How to cook Bigos in a cauldron
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.
Bigos in a cauldron - FAQ About Ingredients, Baking Time and Storage
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