Polish Bigos

1. 1

   Cut up the sauerkraut, add a small amount of boiling water and simmer until tender.

2. 2

   Shred the fresh cabbage and cook in the same way, with the mushrooms added.

3. 3

   In a hot skillet, brown the pork on all sides in a little fat.

4. 4

   Add to the sauerkraut together with the bacon and simmer, covered, until meat is tender.

5. 5

   Render the salt pork, add crisp pieces to the sauerkraut, and use the pork fat for cooking onion until lightly browned.

6. 6

   Add the flour, stirring to prevent lumping, and cook until that browns.

No additional tips available.