Polish BIGOS – Cabbage & Sausage STEW. Recipe by Always Yummy!

📙FULL RECIPE & INGREDIENTS - https://youtu.be/8Wm96F4pQoM
Bigos is considered to take the origin from Poland but it is no less popular and favorite in Lithuania, Ukraine and Belarus. The recipes of bigos cooking, as of many old recipes, have their features. Here we offer to cook a Polish style bigos. In this recipe two forms of white cabbage are used at once – fresh and sauerkraut. Traditionally bigos is cooked in extra amount as it does not lose its quality during warming up. This dish is served as a rule in the same cookware it was cooked in. It is recommended to each time warm up the whole amount at once in the same pot it cooked in, not just one eating amount. It is believed that each time the dish is warmed bigos «matures» and its flavors become even better. Bigos is stored up to 7 days in a refrigerator and 6 months in a freezer. You won’t regret the time spent for cooking bigos all because this meal is not just a tasty, very tasty!