Can store in refrigerator for 1 week.

1 med. head of cabbage
1 (27 oz.) can sauerkraut
3 onions, sliced
2 bay leaves
2 tbsp. salt
1/2 tsp. pepper
2 tbsp. sugar
1/2 lb. fresh kielbasa, diced
1 lb. kielbasa, diced
1 lb. Daisy ham, diced
2 lbs. country style spareribs

Shred cabbage; layer in bowl, sprinkling with 2 tablespoons salt between layers. Let stand for about 15 minutes. Cover with boiling water; let stand for 1/2 hour. Meanwhile, prepare your meats. using fat from spareribs, brown the spareribs, diced ham, kielbasa and onions. (Remove casing from kielbasa).

Drain water from cabbage. Drain sauerkraut reserving juice if you like it more sour. Mix cabbage and sauerkraut together. In a 6 quart saucepan, place in layers, alternating cabbage mixture, meats and remaining spices.

Cover with water. Boil at medium heat for 1 hour, stirring frequently; boil gently for an additional hour at low heat. After cooking, remove bones from meat. Bigos is now ready to serve as main course with boiled potato or rye bread. Serves 8-12. Tastes better the next day!