3 lbs. sauerkraut
2 lbs. ham with bone, pork spareribs or pork rib roast
2 bay leaves
1 oz. dried mushrooms, chopped
20 black peppercorns
10 allspice berries
1/2 tsp. salt
11 c. beef broth, bouillon or water
2 lbs. green cabbage, chopped like sauerkraut
2 tbsp. butter
1 lb. Polish smoked sausage, cubed
1 lb. bacon, cubed

Rinse the sauerkraut with cold water. Drain well. In a large stockpot, combine the sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt. Add 6 c. broth, bouillon or water. Cook uncovered for 15 minutes over medium heat. Cover and simmer over low heat for 45 minutes.

Remove meat and let meat cool. Place cabbage in another large saucepan with remaining 5 cups of broth, bouillon or water. Cook uncovered, over medium heat until cabbage is tender. Add to sauerkraut mixture. Debone the meat and cut into 1/2-inch cubes. Melt butter in a large skillet. Add meat and sausage. Sauté over medium heat 10 minutes or until browned. Add to sauerkraut mixture. In the same skillet, sauté the bacon over medium heat. Drain on paper towels. Add to sauerkraut mixture.

Cover and cook over low heat for 1 hour or longer. Remove and discard the bay leaves. Serve hot. Use only meat with large bones so they can be removed easily. The secret of old-time Bigos is that it gets better as it is reheated on successive days, peaking at the 6th or 7th day. Refrigerate leftovers.