Bigos – Polish Cabbage Stew

Ingredients

• 250 g pork belly
• 5 tbsp clarified butter
• 3 onions
• 1 head white cabbage
• 250 g Potatoes
• 250 g carrots
• Salt
• Pepper
• 1 tbsp mustard
• 8 juniper berries
• 1 tbsp Tomato Paste
• 250 ml broth
• 2 Polish sausages (boiled and smoked)
• 0.5 bunch Parsley

Instructions

1. 1.

   Cut the pork into ½ cm cubes and brown them well in ½ tbsp clarified butter.

2. 2.

   Peel, dice the onions and add to the pork, sauté until translucent.

3. 3.

   Shred or finely chop the cabbage; peel and finely dice the potatoes and carrots.

4. 4.

   Add the cabbage strips with the remaining butter to the pork and fry briefly. Add the potatoes, carrots, a pinch of salt, pepper, mustard and juniper berries, stir in tomato paste and broth, then simmer for about 30 minutes.

5. 5.

   Boil the sausages in water until hot and cooked, about 10 minutes. Slice them diagonally and serve with the finished cabbage stew.

6. 6.

   Sprinkle the dish with parsley before serving.