Bigus
aka "bigos"
Ingredients
- 2 green cabbages
- 1/2 lb sandwich-sliced ham. Can also use leftover kielbasa I like the black forest ham
- 2 chopped onions
- vegetable oil
- salt
- pepper
Instructions
- Chop the cabbages. I recommend cutting it into quarters, cutting out the core, and then chopping the cabbage. Discard large, dense, white pieces.
- Cook on medium-high with vegetable oil, salt, pepper. I use a very tall pot with a camping spoon. The volume will reduce considerably while it cooks.
- Stir frequently until mostly cooked (about 45-90 minutes)
- Keep stirring. It's not done yet. Keep going. This takes a long time.You can speed this up by occasionally draining any water which accumulates at the bottom.
- When the cabbage is mostly cooked down and is just starting to turn brown (i.e. the cabbage is no longer releasing water):In a separate pan, saute onion, butter, salt, pepper. Cook until translucent.
- Chop the ham into tiny pieces. I recommend breaking it up with your hands in a bowl because it tends to get stuck together in a pan
- Add ham to the pan. Cook a few minutes.
- Mix everything together and cook until done
- Recommend putting it in the fridge – it tastes better the next day!
Bigus and Noodles
aka Łazanki, Krautfleckerl
Ingredients
- Bigus
- Wide Egg Noodles or German "fleckerl" noodles if you can get them!
- Butter
- Green onion
Instructions
- Boil noodles in salted water until slightly undercooked (it will finish cooking in the oven!)
- Strain and heat the noodles in a pot with butter
- Add bigos. Stir.
- Put in a casserole dish
- Bake covered at 325°F for 20 minutes
- Top with chopped green onions and serve
