There is no standard recipe for the Polish national dish. Depending on the region, it is prepared as a stew with white cabbage or sauerkraut and plenty of meat. The pork can easily be replaced by poultry or game meat. Sometimes potatoes and apples are stewed as well.
Bigosh can also be served as an entrée. In this case, the dish is not eaten from the plate, but directly from the pot. An eating rule from the 18th century explains: After opening the frying pan, the pieces are taken out with the fork, brought to drip on the piece of bread placed in the left hand and brought to the mouth. The bread follows.
Cut bacon and pork into small cubes, fry heartily together with chopped onions. Add sliced sausage and coarsely chopped white cabbage. Steam briefly. Then add the mushrooms, paradeis pulp, crushed garlic cloves and spices. Pour white wine and add enough water to cover the well-mixed ingredients. Cook the stew in the closed pot without stirring. Serve hot, or even lukewarm, with bread on the table.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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