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Bigos
IN THE KITCHEN WITH OCTOBER/NOVEMBER 2019
home :: des moines cooks :: In the Kitchen With OCTOBER/NOVEMBER 2019

Bigos

Ingredients:

1 large head cabbage, cored and shredded
½ pound beef stew meat, cut into ½-inch or smaller pieces
½ pound ground pork
1 large onion, diced
1 tablespoon vegetable oil
½ pound Polish kielbasa, diced into 1-inch or smaller pieces
2 teaspoons tomato paste
3 cans diced stewed tomatoes with garlic, undrained
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon sugar
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon garlic powder
Directions:

Place shredded cabbage in a large pot. Cover with water and boil until softened, about 15 minutes.

Meanwhile, in a frying pan brown beef and ground pork; set aside. Wipe pan clean.

In the same pan cook and stir diced onion in vegetable oil until glossy.

Add diced kielbasa to onion and cook and stir until kielbasa is browned.

Drain the cabbage, leaving the cabbage in the large pot.

Add the browned meats, onion-sausage mixture, tomato paste, stewed tomatoes, and all of the seasonings to the large pot. If needed, add water to at least an inch above the cabbage mixture.

Simmer 60 minutes. If desired, season with additional salt, pepper, and sugar. Makes 6 servings. Recipe from Gosia Wheeler of West Des Moines.

*See more recipes in our soups collection

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