Ingredients with Measurements:
- 1 lb. boneless pork shoulder, cut into small pieces
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 head of cabbage, chopped
- 1 can (14 oz.) sauerkraut, drained
- 1 can (14 oz.) diced tomatoes
- 1 cup beef broth
- 1 tsp. caraway seeds
- 1 tsp. smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp. vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the chopped cabbage and sauté until it starts to wilt, about 5 minutes.
5. Add the sauerkraut, diced tomatoes, beef broth, caraway seeds, smoked paprika, bay leaf, salt, and pepper.
6. Stir everything together and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 1-2 hours, stirring occasionally, until the pork is tender and the cabbage is cooked through.
8. Taste and adjust seasoning if necessary.
9. Serve hot with crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium-high heat to brown the pork, then low heat to simmer the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 16g
Protein: 24g
Sodium: 870mg
Fiber: 6g
Sugar: 9g
Substitutions for ingredients:
- You can use beef or chicken instead of pork.
- You can use fresh or canned tomatoes instead of diced tomatoes.
- You can use chicken or vegetable broth instead of beef broth.
Variations:
- Add sliced mushrooms for extra flavor.
- Use smoked sausage instead of pork for a different flavor.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to brown the pork well for extra flavor.
- Don't overcook the cabbage or it will become mushy.
- Taste and adjust seasoning as needed.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This stew can also be frozen for up to 3 months.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Sprinkle with chopped fresh parsley or dill.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Crusty bread
- Boiled potatoes
- Pierogi
Troubleshooting advice:
- If the stew is too thick, add more broth or water.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Bigos is a traditional Polish stew made with cabbage, sauerkraut, and meat. It is often served during the winter months and is a popular dish for Christmas Eve.
Flavor profiles:
- This stew is savory and slightly tangy from the sauerkraut. The smoked paprika adds a smoky flavor, while the caraway seeds add a hint of sweetness.
Serving suggestions:
- Serve with a side of crusty bread for dipping in the broth.
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Region: Polish