4 heads of cabbage (finely chopped)
4 pounds of sauerkraut, rinsed
1 lb. smoked kielbasa
1 lb. of pork ribs
1 lb. of pork butt
1/4 lb. bacon
16 oz. mushrooms
1 oz. dried mushrooms
Salt & black pepper (to taste)
2 tbsp. flour
1 cup apple juice
Optional: red peppers, carrots, any vegetables of your choosing
A big iron pot is essential for good bigos. First, brown the pork and spareribs in this large pot. Next, add the smoked pork butt with a cup of water and let it simmer for an hour. Then, add the sauerkraut and a cup of apple juice. After, chop the cabbage finely, adding it to the simmering sauerkraut. Throw in a lot of pepper and let the mixture simmer covered for an hour. Next, remove the lid and let it simmer for a half hour on very low heat. The simmering is essential to a great bowl of bigos. Alongside the mixture fry up the bacon until it is crisp and add it into the mixture too. Fry onions, mushrooms and flour until they just turn brown and then mix them into the simmering mixture. After, cut the kielbasa and throw it into the simmering mixture. After this bring the stew to a boil and let it simmer for another half an hour. Finally, it is ready to eat. Served hot, it will warm you up on the coldest of days.
If all this seems like too much work or takes too much time, then head down to Karczma (136 Greenpoint Avenue) on Greenpoint Avenue and enjoy their delicious bigos.
Karczma | 136 Greenpoint Avenue