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Bigos beef, polish, sausage, stews, vegetables 1 text file Bigos is better than ambrosia. It's a seriously tasty cabbage-and-meat dish, a winter warmer. You could get a fair rendering along the following lines (quantities are for feeding about 6 polite people, or one hungry Stefek twice...) Start with a medium-to-large size fresh white cabbage, quarter it, cut out the centre stalk (and munch it idly as you prepare the dish itself), then shred the cabbage FINELY (strips about 3-5mm wide). The volume of cabbage thus created will tax the capacity of your largest pan, but it will boil down. Boil not much (1pt, say) water in said pan, add salt and (important, this) vinegar (wine vinegar by choice, try not to use British malt vinegar, which is lovely on chips (=US fries) but is a little overpowering in this dish) and boil/steam said shredded cabbage therein. Keep it covered, check it's not boiling dry; add a good long squeeze of concentrated tomato paste or a liquidized tin of toms. Add in one large jar of shop- (store-) bought sauerkraut; depending on how vinegary it is, you may prefer to pop it into a sieve and rinse it lightly through before adding it to the pot. If you can manage to beg, steal or borrow a few dried mushrooms (again, I mean the Real Thing, not the cavegrown white bland things) so much the better: soak them in some boiled water for a few minutes, cut them up fine, and add them. A couple of pinches of caraway seed might find their way in too. Now you'll be letting the cabbage simmer gently for an hour or so while you prepare the meat. You'll want a mixture of various meats, all cut into sub-bitesize pieces. As your main meat I'd take one or two varieties of good Polish (or Polish-style) sausage, about 1.5lbs; you can also add smaller quantities of good beef or pork, which you cube and fry before throwing in. (Around Thanksgiving or Christmas, bigos is a fine way of using up leftover turkey and/or chicken, though chicken's a little bland.) Once you've fried up the fresh meat and/or the sausage (kielbasa), chop up an onion or two into thin slices, fry it up in the pan you used for the meat, and add it to the pot. Add all the meat to the pot and let the flavours mingle and develop for another hour or more. Watch it doesn't boil dry; add boiled water as needed. The liquid should almost-but-not-quite cover the boiled-down cabbage, which will by this time have shrunk to less frightening, though still substantial, proportions. Eat with rye bread, lightly buttered; or with boiled potatoes. (Both give you something to soak up the sauce). Remember to save some for tomorrow: bigos is typically even better after one or two reheatings, as the flavours have had that much more time to develop. I post it again, without Stefek's permission, in memory of him and the good old s.c.p. Cheers, Dariusz Tatarski tatarski@medb.physics.utoronto.ca soc.culture.polish Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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