The smell of cabbage cooking is what the Tomaszewski’s call “Polish Potpourri.”
I remember the time that we tried to make Babcia dinner. We had to fight her out of the kitchen! – Meagan
If anyone tests this recipe out, let us know in the comment section below, and take pictures!
Bigos
Supplied by: the Kennedys
Yield: ?
Ingredients
Large Jar Sauerkraut (28-40 oz)
1 large cabbage – shredded (cut thin)
1 lb fresh mushrooms, chopped
1 large onion – finely chopped
1 50 oz can tomato paste
1-2 lbs kielbasa (double garlic double smoked if available)
Directions
1. Shred cabbage, par boil for 15 minutes. Rinse with cold water, then par boil for another 15 minutes. Fry bacon, onion, mushrooms until tender.
2. Combine parboiled (drained) cabbage, bacon, onion, mushrooms, tomato paste, and kielbasa. You can also add a bit of the bacon fat/drippings.
3. Depending on how sour you want the bigos to be, you can strain some of the juice from the jar of sauerkraut. The norm is to drain 1/2 of the juice off.
4. Add to roasting pan, mix well, add lots of pepper and some salt.
5. Bake at 300 degrees F for 3 hours.