Shredded Cabbage with Sliced Pork
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
10
- Ingredients
- 2 pcs Pork ribs (each 8 cm long)
- 3.333 cups Beef (diced)
- 3.333 cups Pork (diced)
- 4 cups Veal (diced)
- Oil (for frying)
- 1 onion (finely chopped)
- 7 cups white Cabbage (shredded)
- 5 cups Sauerkraut
- 2 ⅔ cups Mushrooms (diced)
- 2 handfuls Prune (diced)
- 1 cup Bacon (diced)
- 2 ½ cups Kabanos (Polish sausage; sliced)
- 2 Tbsps Plum
- 4 bay leaves
- 1 tsp allspice
- peppers
- salt
- ⅔ cup Madeira
Preparation steps
1.
Put the pork ribs into a pan, just cover with water and boil for about 1 hour.
2.
Heat the oil in a frying pan and fry the three kinds of meats, until just done. Add the finely chopped onion to the meat and fry briefly. Then set aside.
3.
Squeeze out the sauerkraut and place in a large pan along with the shredded cabbage. Soak the mushrooms in warm water and then drain and chop. Add the prunes to the cabbage with the mushrooms.
4.
Add two to three glasses of the bone stock and mix well. Cook until the cabbage is soft, 15-20 minutes.
5.
Chop the seared meat, bacon and cabanossi and add to the pan along with the contents of the frying pan and the bones.
6.
Add the plum puree, bay leaves, allspice, salt, pepper and Madeira. Mix well, put a lid on the pan and cook over a low heat for at least one hour.
7.
Stir frequently so that the bigos doesn't stick. Spoon on to plates and serve hot.
