*  Exported from  MasterCook  *
                           Bigos - Hunter’s Stew
 Recipe By     : POLISH COOKING - Marianna Olszewska Heberle
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups & Stews                    Polish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        sauerkraut
    2      pounds        ham  -- with bone,ribs or ri
    2                    bay leaves
    1      ounce         dried mushrooms  -- chopped
   20                    black peppercorns
   10                    allspice berries
      1/2  teaspoon      salt
   11      cups          beef broth  -- bouillon or water
    2      pounds        cabbage  -- chopped like sauerkr
    2      tablespoons   butter or margarine
    1      pound         Polish sausage links  -- cut into 1/2-inch cu
       1      pound	   Polish white sausage with garlic  -- cut into 1/2-inch
    1      pound         bacon  -- cut into 1/2-inch cu
 Translation by Micaela “Stayka” Pantke - any mistakes are therefore mine. 
 This recipe was taken from POLISH COOKING - Marianna Olszewska Heberle A 
 harmonious blend of flavors known as the Polish national dish. Rinse 
 sauerkraut with cold water; drain well.  In a large stockpot, combine 
 sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and 
 salt.  Add 6 cups broth, bouillon or water.  Cook, uncovered, 15 minutes 
 over medium heat.  Cover and simmer over low heat 45 minutes.  Remove 
 meat.  Let meat cool.  Place cabbage in a large saucepan.  Add remaining 5 
 cups broth, bouillon or water.  Bring to boil.  Cook, uncovered, over 
 medium heat, 1 hour or until cabbage is tender.  Add to sauerkraut 
 mixture.  Bone cooked meat.  Cut cooked meat into 1/2-inch cubes.  Melt 
 butter or margarine in a large skillet.  Add cooked meat, smoked sausage 
 and white sausage.  Saute over medium heat 10 minutes or until browned.  
 Add to sauerkraut mixture.  In same skillet, saute bacon over medium heat 
 until crisp.  Drain bacon on paper towels.  Add to sauerkraut mixture.  
 Cover; cook over low heat 1 hour or longer.  Remove and discard bay 
 leaves.  Serve hot.  Makes 12 to 14 servings. Use only meat with large 
 bones, so bones can be removed easily.  The secret of old-time Bigos is 
 that it gets better as it’s reheated on successive days, peaking at the 
 6th or 7th day.  In between, store covered in the refrigerator.
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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1151 0