Polish bigos recipe

Components
number of portions: 6

1.5 kg of sauerkraut
2 onions, finely chopped
2 tablespoons of oil
1 sausage loin, sliced
250 g boned beef, cut into cubes
250 g veal (or pork shoulder), diced
100 g of bacon, diced
150 ml of red wine

3 tablespoons tomato concentrate (optional)
1/2 a handful of dried mushrooms
1/2 a handful of prunes
2-3 bay leaves
3-5 kernels of herbal medicine
1 tablespoon cumin
1 teaspoon of marjoram
salt and pepper to taste

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A method of preparing
Preparation: 20min. > Cooking: 2 hours > Ready in: 2h20mins

Rinse the cabbage under running water if it is very sour. Cut off the excess juice and then shred. Put in a large pot and pour boiling water, add plums, bay leaves and allspice. Stew until it softens (about 50 minutes).
In the meantime, pour dried mushrooms into boiling water in a small pot. Set aside.
Fry the onion to make it chewy. Add the sausage to the fried onion and sauté it.
In a separate pot, boil about one liter of water. Add beef, veal (or shoulder) and bacon to the boiling water. Cook for about 20 minutes, then strain the meat.
When the cabbage is soft, add the mushrooms (strained and cut into small pieces), meat and onions with sausage. Cook over low heat without covering for 20 minutes. If there is too much water, pour it out.
Add red wine and cook for 15 minutes. Season with marjoram, cumin, salt and pepper. Add tomato puree (optional) and heat the whole well, stirring. If the stew is too dry, pour water over the mushrooms.
If we want the bigos to be tastier, it can be stewed over low heat under cover for an hour. However, make sure that it does not adhere and mix occasionally, and if it is too dry - water with mushrooms.