Post by braided-rug on Apr 29, 2007 19:56:09 GMT 10
This is a quick recipe. Take a cup of shredded cabbage and start slowly sautéing, when it is soft and cooked (about 10 minutes) add a 3/4 of a cup of sauerkraut. Cut into small chunks your rookwurst and also add to the pan. Turn the heat up, Cook for about 10 minutes, stir so not to burn the cabbage, add a couple of spoons of tomato sauce or ketchup, salt 7 pepper to taste, cook another 3-5 minutes.. Taste better on a cold day. Just like, we are having today. This is an extremely simplified recipe of Polish Bigos/Bigus.
P.S. Some mashed potato on a side is an added bonus.
* Season meat with salt and pepper, brown in oil in a large saucepan. * Add sliced onion and cook for a few minutes. * Rinse sauerkraut in cold water, add to browned meat with about ½ cup water. * Add the piece of bacon and dried mushrooms. * Cover and simmer gently for about 45-60minutes, or until meat is just tender. * Meanwhile, shred fresh cabbage finely, cook in a small amount of water for 10-15minutes. * When meat and bacon is cooked, take it out and cut into bite sized pieces. Roughly cut up polish sausage. Return meat, bacon and sausage to pot. Add cooked cabbage and mix together. * Add tomato paste, bay leaf, allspice and a little sugar, season with salt and pepper to taste. * Continue cooking uncovered on a low heat for a further 15-20minutes until flavour develops and some of the liquid evaporates. However if it is too dry add more water.
Note: Left over roast meat, BBQ meats or ham of the bone can be used instead of veal and pork ½ cup red wine can be used to enhance the flavour The flavour develops further if the Bigos is heated and served the next day
julieann: A long while back you posted a recipe for Easy Sauce by Reg and Jack Absalom, I just wanted to say thank you so much, and to mention that it is pretty good for making tomato relish. I am an Aussie living in the USA. No easy access to Ezy Sauce.JulieAnn
Sept 19, 2015 1:25:44 GMT 10
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