Wednesday, March 21, 2012
I can do better...
1 tsp paprika
2 tsp salt
1 1/2 tsp pepper
1/2 lb back bacon, cut in strips
4 cooked farmer's sausages, sliced
10 frozen tomatoes, thawed
1/2 medium cabbage head, shaved
1/2 lb sauerkraut
Pour the boiling water over the mushrooms. When the mushrooms are soft, pour off and save the water.
Heat the oil in a stew pot. Cook the onions and garlic until soft. Stir in the paprika, salt and pepper. Add the back bacon and garlic. When the bacon and onions are fully cooked, add the sausage, tomatoes, cabbage, sauerkraut, mushrooms and mushroom water. Add enough cold water to just about cover the contents of the pot. Place the lid and simmer for several hours, until the cabbage is meltingly cooked.
Like all soups and stews, bigos gets better every time you cool and reheat it, so plan to eat it over a few days.