Bigos

INSTRUCTIONS

• 1
  Finely shred the head cabbage. Cut 100 g of pork belly into cubes and render it in a pot, add one diced onion and fry for a while, then add the head cabbage, a little salt, ground pepper, and caraway seeds, and pour in white wine. Simmer until soft.
• 2
  In another pot, render another 100 g of pork belly cut into small pieces, add one diced onion and fry for a while, add sauerkraut (if it's too sour, rinse it with water beforehand) and caraway seeds, pour in water and simmer until soft.
• 3
  In a pan, render the remaining 100 g of pork belly, add finely chopped onion, ham cut into smaller pieces, meat chopped into pieces, and sausage cut into slices and fry for several minutes.
• 4
  Mix the cooked cabbage together in one larger pot with a thicker bottom (preferably cast iron or enamel), add the prepared meat with sausage, pour in red wine and bring to a boil. Reduce the heat to a minimum, you can also place a flame diffuser or a hot plate under the pot, add whole spices (allspice, juniper, mixed pepper, bay leaf), mushrooms chopped into smaller pieces and cook covered for about 4 hours. During cooking, lightly pour in water, at first it's enough to stir once every half hour, later more often to prevent the bigos from burning. After an hour of cooking, add finely chopped dried plums. It's good to let the bigos rest at least until the next day. The next day, it's good to cook it on a low flame for another four hours. Serve hot with bread.