---------- Recipe via Meal-Master (tm) v8.04
  
       Title: BIGOS
  Categories: Polish, Main dish, Ethnic
       Yield: 8 servings
  
       1 kg Cabbage (2 1/4 lb)
       1 kg Sauerkraut
       8 dl Water (1 2/3 pt)
     500 g  Roast pork (1 1/8 lb)
     500 g  Roast beef
     600 g  Sausage, variety (1 1/3 lb)
     400 g  Boiled ham (7/8 lb)
      10    Boletus mushrooms, dried
      10    Stones prunes
      10    Juniper berries, crushed
      10    Peppercorns
       1    Bay leaf
       2    Onions
       2    Cooking apples
   1 1/2 dl Red wine, dry (1/3 pt)
       1 ts Honey
       2 tb Lard
            Salt
            Pepper
  
   (Preparation: 1 hour; cooking: 2 to 3 hours)
   
   Drain the excess juices form the sauerkraut (if
   necessary: chop it finely). Chop the cabbage, pour
   boiling water over it and drain.
   
   Rinse the mushrooms, cover with a little warm water
   and leave to soak for 15 minutes. Cook the mushrooms
   in their soaking liquid for 30 minutes, drain and cut
   into strips. Keep the mushroom stock.
   
   Peel the apples and cut into cubes.
   
   Peel and chop the onions, lightly fry them in 1 tb of
   lard.
   
   Put the cabbage and the sauerkraut into a large
   saucepan, add onions, mushrooms, mushroom stock,
   apples, prunes, juniper, bay leaf and peppercorns. Add
   8 dl of boiling water, cover and cook (low heat) for 1
   1/2 hours.
   
   Cut the meats into cubes. Slice the sausage and fry it
   lightly in lard.
   
   Add all to the pan. Pour the wine in, add honey and
   cook for a further 40 minutes. Stir frequently taking
   care not to burn it.
   
   Serve hot with wholemeal bread.
   
   Remarks:
   
   ~- roast duck or venison and roasting gravies can be
   added to bigos
   
   ~- Bigos can be reheated for several days. It’s
   flavour improves as it matures, tastes best on the
   third day.
  
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