Bigos Polish - a legendary dish

Carefully wash the sauerkraut with cold running water, put in a thick-walled pan or roasting pan, pour filtered water.

We put the roasting pan on the stove, close it with a lid, simmer for 1 hour over low heat.

By the way, if you do not like the smell that accompanies the stewing of sauerkraut, then after boiling, drain the water, rinse the cabbage again under the tap, pour fresh water, continue to simmer.

Meanwhile, cut the pork belly into large slices. Choose pork with layers of fat for this recipe, so it will be tastier.

Fry the meat on both sides in a well-heated pan greased with vegetable oil.

We cut large sausages or sausages.

Smoked sausage cut into thick slices.

Add the fried pork to the stewed cabbage.

Then put chopped thin straws fresh white cabbage.

Add smoked sausage and sausages, pour dry white wine, salt to taste.

Add black pepper, a few bay leaves, a teaspoon of coriander seeds, a pinch of caraway seeds. Stew over low heat for another 2 hours.

Remove the roasting pan with bigos from the heat, cover with a towel, leave it overnight. The next day, bring the bigos to a boil again, simmer for 5 minutes, leave it overnight.

On the third day, we again heat our dish to a boil, now everything is ready!

Before serving, sprinkle with finely chopped cilantro. Bon Appetit.