BIGOS with pork ribs

Bigos (biguś) is a very popular dish in Eastern Europe — hearty, aromatic and incredibly tasty. Make bigos following our recipe with sauerkraut and ribs, and you too will become a fan of this delicious and nutritious dish.

INGREDIENTS

White cabbage - 500 g Pork ribs - 800 g Sauerkraut - 400 g Prunes - 150 g Carrots - 1 pc. Onion - 1 pc. Vegetable oil - 2 tbsp. Bay leaf - 2 pcs. Freshly ground black pepper – to taste Salt – to taste Herbs for serving

Cut the ribs into individual pieces. Thinly shred the fresh cabbage. Peel the onion, cut it into half rings, and the carrots into rounds.

Heat the vegetable oil in a sauté pan, add the ribs and fry on all sides for 10–15 min over medium heat without covering with a lid.

Add the onion to the meat, stir and fry until golden. Add the carrots, salt, pepper and add the bay leaves. Reduce the heat to low and continue cooking for another 5 min, until the carrots are tender.

Add the sauerkraut, stir, cover with a lid and simmer for 15 min. Add the fresh cabbage, stir, cover with a lid and simmer over low heat for another 40-50 min, stirring occasionally.

Add the prunes, stir and simmer for another 15 min. Remove from the heat, stir once more and leave for 10–15 min under the lid.

Divide the bigos among plates, sprinkle with herbs and serve. The result will certainly surprise you and your guests.

Enjoy your meal!