---------- Recipe via Meal-Master (tm) v8.04
       Title: BIGOS - HUNTER'S STEW
  Categories: Stews, Polish
       Yield: 1 servings
         3 lb sauerkraut
         2 lb ham  -- with bone,ribs or
   :          ri
         2    bay leaves
         1 oz dried mushrooms  -- chopped
        20    black peppercorns
        10    allspice berries
       1/2 ts salt
        11 c  beef broth  -- bouillon or
   :          water
         2 lb cabbage  -- chopped like
   :          sauerkr
         2 TB butter or margarine
         1 lb Polish sausage links  -- cut
   :          into 1/2-inch cu
         1 lb Polish white sausage with
   :          garlic  -- cut into 1/2-inch
   :          cu
         1 lb 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
   Recipe By     : POLISH COOKING - Marianna Olszewska