nincompoop_not
3 Nov 2009
Food / Bigos Recipe [183]
Years and years ago some groceries (kind of 'fresh fruit and veggie/organic' shops) were selling 'freshly made' sauerkraut straight from the barrels. I loved it. And it didn't need rinsing.
But I don't think you can find any of those anymore.
I use Krakus or Victus sauerkrat and my mum's advice was to rinse the sauerkraut or, if needed, add some fresh cabagge.
Different regions have different recipes for bigos.
I make it using sauerkraut only (I'm lazy), my mum does it sweet+sauert or just sweet (fresh cabbage).
If you use saurkraut, put a little bit oil in the frying pan/pot and let it cook for half an hour. The saurkraut will change a colour a bit and will become more translucent (like onion when you fry it) and soft. Then you can put it in the pot/mix with the sweet cabbage and cook it with the rest of the ingredients.
Always good idea to leave some of the liquid aside (as advised above) in case it's not 'sauer' enough. It's really easy.
Smacznego!
Years and years ago some groceries (kind of 'fresh fruit and veggie/organic' shops) were selling 'freshly made' sauerkraut straight from the barrels. I loved it. And it didn't need rinsing.
But I don't think you can find any of those anymore.
I use Krakus or Victus sauerkrat and my mum's advice was to rinse the sauerkraut or, if needed, add some fresh cabagge.
Different regions have different recipes for bigos.
I make it using sauerkraut only (I'm lazy), my mum does it sweet+sauert or just sweet (fresh cabbage).
If you use saurkraut, put a little bit oil in the frying pan/pot and let it cook for half an hour. The saurkraut will change a colour a bit and will become more translucent (like onion when you fry it) and soft. Then you can put it in the pot/mix with the sweet cabbage and cook it with the rest of the ingredients.
Always good idea to leave some of the liquid aside (as advised above) in case it's not 'sauer' enough. It's really easy.
Smacznego!