Polish Bigos (Sauerkraut Stew)
soups
4 lb Sauerkraut
1 lb Beef cubes
1 lb Smoked butt
1 lb Spareribs
1/4 lb Bacon
1 cn Tomatoes (large)
2 c Water
4 lb Cabbage head
1 lb Loin pork chops
1 lb Smoked kielbasa
1/2 c Onions (chopped)
1 oz Mushrooms (dried)
2 tb Flour
Brown the beef, pork and spareribs in a large heavy pot. Put the
browned meats and the smoked butt with 1 cup of water into a
separate, covered pan and simmer until tender, the pork chops about
1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hours and spareribs
2 hours. Pour off all the fat from the first pot and put in the
sauerkraut and one cup of water. Chop the cabbage fine and add to
sauerkraut. Cover and cook until cabbage is tender, about 30 minutes.
Remove lid and keep pot on a very low simmer. In a third pan, fry
bacon until crisp, then crumble into sauerkraut mixture. Remove most
of the bacon fat and fry onions and flour until they just brown. Mix
into sauerkraut mixture. Remove the meats from the second pan as they
become tender. Cut away fat and bone and cut into small pieces. Add
to sauerkraut mixture. Skim the fat off the meat juices and add to
sauerkraut mixture. Take off skin from kielbasa and cut into slices.
Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste.
Bring to a boil, simmer 5 minutes and serve hot.
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Per Serving (excluding unknown items): 192 Calories; 8g Fat (37.4% calories
from fat); 9g Protein; 22g Carbohydrate; 5g Dietary Fiber; 20mg
Cholesterol; 894mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Yield: 16 servings
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