- 1 liter jar of sauerkraut , drained
- Half of a fresh green cabbage
- Very large onion
- 400 grams pork
- 200 grams of sausage
- 200 grams smoked bacon
- Bay leaf
- Salt and pepper
- Around 5 cups of water
- Place dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened. Set aside.
- Chop the fresh cabbage and onion and transfer into a large pot, add sauerkraut.
- Cut the prunes in half and chop all your meats into 1/2 in cubes. If your mushrooms are in big pieces chop them as well.
- Sauté bacon until fat is melted and remove from the pan keeping drippings. Sauté sausage and then the pork separately but on the same pan.
- Transfer meet to the pot with the cabbage, add bay leaf, prunes and mushrooms together with their soaking liquid.
- Mix well and bring to a boil over medium heat. Lower heat to low and simmer covered for 2 1/2 hours, stirring occasionally and adding water if needed, to prevent burning.
- After 1 1/2 hour, check for seasoning and add salt and pepper if needed (remember that sauerkraut and smoked meats are salty already).
- Add wine and stir. Simmer for another 30 min uncovered.
- When ready to serve, remove bay leaf before serving.
- Accompany with fresh crusty bread or whole, peeled and boiled potatoes.
- Bigos is best served the next day.