50ml veg. oil

1 onion, shredded

1 tsp juniper berries, crushed,

½ tsp caraway seeds

1 tbsp brown sugar

500g any type of meat You like (pork ribs, chicken thighs, pork joint).I cook all the meat together in one pot and then use the stock from cooking.

500g sauerkraut

500g white cabbage, shredded

200g passata di Pomodoro

500ml chicken or beef stock

20g dried, wild mushrooms

‍

Cook all the meat, cool it down so will be easier to shred it.

Melt the butter in a large pot. Add the onion and sauté over medium heat until the onion is softened and translucent.

Add shredded white cabbage, sprinkle over the juniper berries and caraway

Drain the sauerkraut well and give it a rinse if you want to reduce the vinegar flavour. The easiest thing to do is squeeze it out with your hands.

Add sauerkraut to the white cabbage , sprinkle over the brown sugar.

Add all cooked meat, shredded

Add passata di Pomodoro, then pour over the stock. Simmer for about 30 minutes on small flame, keep stirring

Soak the dried mushrooms in hot water. When they have softened, drain. Chop the mushrooms finely and add these to the stew

Simmer for a further half an hour. Cool and cover overnight and reheat the following day.

The best Bigos is when is left overnight and reheat the next day.