Food

Polish Food The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. Serve with good bread.
 * __ BIGOS (Hunter's Stew) __**


 * 4 || || lbs **sauerkraut** ||
 * 1 || || cup **apple juice** ||
 * 1 || || lb **smoked pork** ||
 * 1 || || lb **spareribs** ||
 * 1/4 || || lb **bacon** ||
 * 1 || || can **tomatoes** (large) ||
 * 2 || || cups **water** ||
 * 2 || || ** bay leaves ** ||
 * || || ** black pepper ** ||
 * || || ** salt ** ||
 * 4 || || lbs **cabbage** ||
 * 1 || || lb **pork loin chop** or **pork ribs** ||
 * 1 || || lb **smoked kielbasa (sausage)** ||
 * 1/2 || || cup **onions** (chopped) ||
 * 16 || || ounces **mushrooms (fresh)** ||
 * 1 || || ounce **mushrooms** (dried) ||
 * 2 || || tablespoons **flour** ||


 * ** 1. ** || Brown pork and spareribs in a large heavy pot. ||
 * ** 2. ** || Add smoked pork with 1 cup of water and simmer until 1 hour. ||
 * ** 3. ** || Add the sauerkraut and one cup apple juice. ||
 * ** 4. ** || Chop the cabbage fine and add to sauerkraut. ||
 * ** 5. ** || Add lots of pepper and salt cover and simmer 1 hour. ||
 * ** 6. ** || Remove lid and keep pot on a very low simmer. ||
 * ** 7. ** || In a pan, fry bacon until crisp, then crumble into sauerkraut mixture. ||
 * ** 8. ** || Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown. ||
 * ** 9. ** || Mix into sauerkraut mixture. ||
 * ** 10. ** || Cut kielbasa into slices add to sauerkraut mixture with the tomatoes. ||
 * ** 11. ** || Bring to a boil, simmer 30 minutes and serve hot. ||