bi­gos

The Field - - Young In The Field -

serves 8+

Pre­heat oven to 150°C/300°F/GAS Mark 2. Throughly wash sauer­kraut to re­move salt and vine­gar, and dry.

Finely slice fresh cab­bage and cook in a lit­tle wa­ter for 10 min­utes, then drain. Mix sauer­kraut and cab­bage with grated car­rot, ap­ples, dried mush­rooms, bay leaves, pep­per­corns and sea­son­ing.

Put a heavy casse­role dish on a low heat and add the meat to re­move ex­cess mois­ture then add oil, chopped onion, car­away seeds and gar­lic.

in­gre­di­ents 3 jars of sauer­kraut (ap­prox 900g)

1 fresh cab­bage

1 large car­rot, grated

2 green ap­ples, peeled and grated (or re­place with a hand­ful of soaked and

pit­ted prunes)

40g dried for­est mush­rooms

4 bay leaves

1 tbsp pep­per­corns

400g diced beef

500g diced pork

Veg­etable oil

200g Pol­ish sausage, such as wiejska,

skinned and sliced

1 large onion, chopped

2 tsp car­away seeds

4 cloves gar­lic

Half a bot­tle white wine

1 tin chopped toma­toes

Salt and pep­per Cook un­til the meat is browned.

Add the sauer­kraut mix to the meat. Stir in the wine and toma­toes, then cover and cook in the oven for about two hours.

Turn off the heat and leave casse­role in the oven for a fur­ther half an hour.

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