Bacon: 125 g, streaky, chopped
Pork: 500 g, shoulder or neck; cubed
Onion: 2, chopped
Sausages: 125 g, garlic, sliced
White cabbage: 750 g, shredded
Mushrooms: 125 g, mixed, halved or quartered
Tomatoes: 3 tbsp, puree
Garlic: 1 clove
Caraway: 1 tsp
Paprika: 2 tsp
Bay: 1 leaf
Stock: 500 ml
Marjoram: 1 tbsp fresh, 1/2 tsp dried
Follow the easy steps below to prepare Bigos at home: this Polish pork and cabbage stew is a comforting and warming dish perfect for winter.
Fry the bacon to release the fat, then add the meat and brown on all sides.
Add the onions, the sliced sausage and shredded cabbage and fry briefly, turning frequently.
Add the mushrooms to the pan with the tomato puree, crushed garlic and seasonings.
Add the stock.
Scatter with fresh and dried marjoram, cover and cook over a medium heat for 40 minutes.
Do not stir.
Serve garnished with more fresh marjoram.
