Total time · 100 min
Polish Pork and Sauerkraut Bigos
Pork, smoked sausage, and two kinds of cabbage simmer together with a little prune.
- Prep
- 25 min
- Cook
- 75 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~222 kcal per serving partial estimate
- Ingredient value
- ~$19.86 partial estimate; 6 of 8 ingredients estimated
Ingredients
- 500 g Pork shoulder
- 500 g Drained sauerkraut
- 300 g Green cabbage
- 250 g Smoked sausage
- 150 g Mushrooms
- 2 cups Beef broth
- 30 g Tomato paste
- 60 g Dried prunes
Directions
- 16 min
Cube pork and sausage and chop cabbage; rinse sauerkraut if very salty and slice mushrooms.
- 25 min
Brown pork to 160 °F (71 °C), then let it rest; add sausage, mushrooms, and tomato paste, and cook until mushrooms release their liquid.
- 59 min
Add both cabbages, broth, and prunes; cover and simmer until meat is tender and flavors meld.