 Bigos
Succulent and nutritious main dish of the traditional Polish cuisine, not surprisingly widespread in various parts of Eastern Europe such as Ukraine, Belarus, Poland, Lithuania, Slovakia, Hungary and even Germany. Based on sauerkraut, meat and spices, bigos is a dish typical winter and, as with the most delicious dishes and famous in the world, has several variants that can change is clearly based on personal tastes, is based on the country in which it is made. Finely sliced cabbage, fresh cabbage, veal, pork, Polish sausage (kie? Based), bacon, mushrooms, onions, prunes, tomato sauce and spices (such as allspice, pepper and bay leaves), the preparation of which may vary according to the number diingredienti used, their proportions and the cooking time. The most common preparation involves boiling the cabbage in a saucepan, while at the same time you cook the beef and pork, cut into cubes and seasoned with spices, in a second pan. Separately leave sear the sausage and bacon and then pour Finally, all the ingredients in a pot with the cabbage and the tomato puree. Cooking, sometimes, may continue to heat for several hours according to your preferences. | 
Europe
Poland
Central Poland
