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材料:
2公斤卷心菜
0.5公斤新鲜培根
0.5公斤猪颈或猪肩
0.5公斤Głogowska香肠(西里西亚)。
20公斤杜松子香肠
30 dkg 蘑菇或干蘑菇
4块干李子(不含种子)
五香粉、月桂叶、黑胡椒、盐
2个洋葱
1罐浓缩番茄
准备工作:
将水倒在卷心菜上,加入五香粉、月桂叶。将肉放在油脂中煎,切成块状,加入卷心菜中。将香肠切块,与洋葱一起用油炸,加入卷心菜中。加入切碎的蘑菇或之前在水中浸泡过的干蘑菇,以及梅子。炖煮bigos,在烹饪结束时加入浓缩番茄,搅拌均匀,用盐和胡椒粉调味。