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Though 'bigos' was a traditional hunting dish, it is now eaten everywhere. At big hunting parties it was served when the ladies joined the huntsmen for open-air lunch-usually accompanied by plenty of drink. After the meal, the serious hunting business of the day was usually considered over, and the ladies would stroll in the forest with the partners of their choice.
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| What You Need: |
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A large white cabbage
Leftover meat
2 - 3 apples
2 tablespoons vinegar
½ pound pork, bacon or other cooked meat
½ cup tomato sauce or a little ketchup
4 oz lard
½ pound Continental garlic sausage
Salt
1 teaspoon caraway seed
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| How To Cook: |
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1. Shred the cabbage, peel and shred the apples, and cut the meat into pieces.
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2. Heat the lard in a deep pan, and put the cabbage, apples and meat into the hot fat, together with some salt and the caraway seed.
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3. Cover, and cook over a low heat for about 2 hours, adding a little cold water from time to time and stirring frequently.
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4. Then add any leftovers, with the vinegar and sauce, and cook for another hour.
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5. Peel and dice the sausage, and put it into the pot with the bigos to cook for the last ¼ hour.
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TIP:
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Bigos is very savoury when reheated the next day-in fact the more it is reheated, the better it becomes. Sauerkraut may be used instead of cabbage; in this case, omit the apples and vinegar.
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