Bigos (Polish Hunter's Stew)
not martha stewarts, but a good recipe 
 
 
3 lb.  (1.5 kg) sauerkraut
2 lb.  (1 kg) pork roast or pork ribs
2   bay leaves
1 oz.  (25 g) dried mushrooms, chopped
20   black peppercorns
10   allspice berries
  salt to taste
12 cup  (3 l) canned or fresh beef stock
2 lb.  (1 kg) cabbage, chopped
2 Tbsp  (30 ml) butter or margarine
1 lb.  (500 g) smoked polish sausage (kielbasa), cut into 1/2 inch (1 cm) dice
1 lb.  (500 g) slab bacon, cut into 1/2 inch (1 cm) dice
 
rinse the sauerkraut with cold water and drain well. in a large 
stockpot, combine sauerkraut, pork roast or pork ribs, bay leaves, 
mushrooms, peppercorns, allspice, and salt. add 6 cups (1.5 l) broth 
and simmer over low heat for 1 to 2 hours, until the meat is tender. 
remove the meat and allow to cool. place the cabbage in a large 
saucepan and add the remaining 6 cups (1.5 l) broth. bring to a boil 
and cook uncovered over moderate heat for 1 hour, until the cabbage is 
tender. add the cabbage and its cooking liquid to the sauerkraut 
mixture. remove any bones from the cooked meat and cut into 1/2 inch 
(1 cm) cubes. melt the butter or margarine in a large skillet and add 
the cooked meat and smoked sausage. saute over medium heat 10 
minutes, until browned. add to the sauerkraut mixture. in the same 
skillet, saute the bacon over medium heat until crisp and drain on 
paper towels. add to the sauerkraut mixture. cover and simmer for 1 
hour or longer. makes 12 to 14 servings. 
 
bon appetit from the chef and staff at world wide recipes 
 
 
 
-- 
(ID: 2996) Mirror: rec.food.recipes: Tue, Apr 5, 2005


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