Bigosch
Ingredients
- Ingredients
- 250 grams Veal breast
- 2 shallots
- 60 grams marbled Pancetta
- 200 grams Porcini mushroom
- 500 grams Green cabbage
- 12 Prune (pitted)
- 2 Tbsps Rum
- salt
- freshly ground peppers
- 1 Tbsp honey
- 150 milliliters dry Red wine
- 250 grams crushed Tomatoes
- 500 grams Sauerkraut
- 4 allspice
- 4 cloves
- 1 generous pinch Caraway
- 3 bay leaves
- 2 Tbsps butter
- 2 Tbsps freshly chopped marjoram
Preparation steps
Cut meat into bite-sized pieces. Peel and chop shallots, cut bacon into small cubes. Clean porcini mushrooms and cut into not too small pieces. Rinse cabbage and cut into fine strips. Soak prunes in rum.
Cook bacon in a frying pan until crispy. Add meat to the pan and brown on all sides, season with salt and pepper. Add cabbage and saute until cabbage is translucent. Add honey and red wine to the pan and mix well. Place everything in a pot, add crushed tomatoes, sauerkraut and drained prunes (set aside soaking rum) and mix well. Season with allspice, cloves, caraway and bay leaves placed into a spice bag and simmer, covered, for about 40-45 minutes. Shortly before the end of cooking, heat butter in a pan and saute mushrooms with shallots until all liquid has evaporated. Drain on paper towels. Season stew again to taste and add rum and mushrooms. Remove spice bag and place stew into plates. Sprinkle with marjoram and serve.
