* Do not cut the cabbage too much (if it is very sour, squeeze it first). Pour with water and the mushroom broth from the soaked mushrooms and make on a strong flame not with the lid closed.
Cut the meat into pieces and stew them together with the browned onions in the fat from the rendered bacon, pouring water.
Add the soft meat with the sauce, the spices, the mushrooms cut into strips and the soaked and pitted plums to the cabbage and continue steaming on a very low flame.
Finally, add the sausage cut into slices and the wine.
Serve with bread.
* Bigos tastes best warmed up. It can be kept in the refrigerator for up to a week.
* Bigos is a typical Polish dish, which can be stored exceptionally in the pantry in winter. Once it was taken along on trips, hunts and sleigh rides. Nowadays it is served mostly on holidays and at social and family gatherings.
* Speaking of which, the more meats used for bigos, the better it tastes.
Mass: 1
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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