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Results 1 - 10 of 15 for bigos
In a large kettle cook beef and pork until well done. Drain excess fat. Add onion and green peppers. Stir and cook until tender. Add stewed ...
2. BIGOS
Combine all ingredients in roasting pan. Bake at 350°F for 2 hours, then at 325°F for 2 to 3 hours or until veggies are soft.
Cut up sauerkraut and cover with water; bring to boil in open pot. Cut up fresh cabbage, cover with cold water and bring to boil in open ...
Rinse sauerkraut with cold water, drain well. In a large stock pot, combine sauerkraut, bay leaves, mushrooms, peppercorns, allspice and ...
Pour boiling water over sauerkraut; squeeze out and put in roaster. Fry onion in butter until tender. Mix with sauerkraut; add remaining ...
Can store in refrigerator for ... bones from meat. Bigos is now ready to serve ... potato or rye bread. Serves 8-12. Tastes better the next day!
Rinse the sauerkraut with cold ... secret of old-time Bigos is that it gets better ... days, peaking at the 6th or 7th day. Refrigerate leftovers.
Put sauerkraut in a small amount of water and start cooking to boil. Brown pork (in one piece) on all sides. Add browned pork and bacon (in ...
9. BIGOS
Put sauerkraut in large pot over low heat. Add meats, mushrooms, onion, wine, salt and pepper. Simmer 1 hour, stirring occasionally. Can ...
10. BIGOS
Slice the Kielbasi - 1 inch pies. Chop the cabbage and onion; put them all on to simmer in beef stock with lemon juice. Cube the beef and ...
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