1/2lbmeatsThree Kinds of meat of your preference such as ham, kielbasa, sausage, roasted pork, etc.
1Tbspolive oil
2Tbspflour
4cansconsommeor beef stock
1-2cupsred wine
2Jarssauerkraut
1/2headcabbageshredded
1/2lbsmushrooms
2bay leaf
Optional
1largesour picklechopped
1/2 cupcarrotssliced
Instructions
Brown the meats in oil in a large soup kettle. Mix in the flour and allow it to absorb the juices. Add the consomme and wine and mix with the meat and flour.
Lightly wash the sauerkraut in water (depends onhow sour you want the final mixture to be).
Chop the fresh cabbage finely with a knife and add it along with the mushrooms.
Let the stew simmer for 2 ½ hours. Serve it with potatoes of your choice laid over the top. The pickles may be sliced and added to the bigos. Always make the bigos at least a day before you want to serve it. More time is better! Keep adding more wine and consomme as needed