Description
Herzhaftes Bigos: Zart geschmortes Fleisch und Räucherspeck verschmelzen mit saftigen Weißkohl- und Sauerkrautschichten. Tomatenmark, Lorbeer und Wacholder sorgen für würzige Tiefe und ein unwiderstehlich rustikales Aroma.
Ingredients
Scale
- 1.5 kg Weißkohl (white cabbage)
- 180 g Tomatenmark (tomato paste)
- 2 Lorbeerblätter (bay leaves)
- 300 g geräucherter Schweinebauch (smoked pork belly)
- 1 Dose Sauerkraut (850 g)
- 120 g Zwiebeln (onions)
- 500 g Schweinenacken (pork neck)
- 4 Wacholderbeeren (juniper berries)
- Paprikapulver (paprika powder)
- Chilipulver (chili powder)
- Salz (salt)
- Pfeffer (pepper)
- Fett zum Anbraten (fat/oil for frying)
Instructions
- Begin by cutting the smoked pork belly (Schweinebauch) into bite-sized pieces. Heat a large ovenproof pan or Dutch oven over medium-high heat and add a little fat or oil for frying. Add the pork belly pieces and fry them lightly until they begin to render their fat and develop a little color.
- While the pork belly is browning, cut the pork neck (Schweinenacken) into approximately 2 cm cubes. Season the pork neck pieces generously with paprika powder, salt, pepper, and, if desired, chili powder for some heat. Add the seasoned pork neck pieces to the pan with the browned pork belly and sear them on all sides over high heat until well-browned.
- Once both types of meat are browned, transfer the entire pan (or transfer the meat to an ovenproof dish if necessary) to a preheated oven at 190°C (fan-forced/convection). Roast the meat for about 1 hour, allowing it to become tender and develop deeper flavor.
- While the meat is roasting, prepare the cabbage: Shred or chop the white cabbage (Weißkohl) into thin strips. Place the cabbage in a large pot and add approximately 500 ml of water. Bring to a boil, then reduce the heat and simmer the cabbage until it is softened and tender.
- Once the cabbage is soft, add the drained sauerkraut to the pot with the white cabbage. Stir to combine, then continue to cook both types of cabbage together for a few minutes.
- Dice the onions finely and add them to the pot along with the juniper berries (Wacholderbeeren) and bay leaves (Lorbeerblätter). Stir in the tomato paste (Tomatenmark) thoroughly so it is evenly distributed.
- When the roasted meat is finished in the oven, remove it and pour any meat juices or drippings from the pan into the pot with the cabbage. Add the roasted meat pieces themselves to the pot. Stir well to combine all the ingredients, ensuring the meat, cabbage, sauerkraut, onions, and seasonings are evenly mixed.
- Bring the entire mixture to a gentle simmer. Cover the pot and cook everything together for about 50 minutes, stirring occasionally. If the mixture becomes too dry or begins to stick to the bottom of the pot, add a little more water as needed to maintain a stew-like consistency.
- Taste the stew and adjust the seasoning with additional paprika, nutmeg (if desired), pepper, chili powder, and salt to achieve your preferred level of flavor and spiciness. The bigos should have a pleasantly tangy, savory, and slightly spicy taste.
- Continue simmering, stirring regularly to prevent sticking, until the flavors have melded and the meat is very tender. If you wish, you can substitute part of the pork neck with beef (for example, 500 g pork neck and 500 g beef). Note that if you use beef, the stew will benefit from a longer simmering time to ensure the beef becomes tender.
- Optionally, you can also add a handful of dried mushrooms, such as porcini, for additional flavor. Soak the mushrooms in hot water for 20 minutes, then add them (and their soaking liquid, strained) to the stew at the same time as the tomato paste.
- Once the bigos is fully cooked, remove the bay leaves and juniper berries before serving. For the best flavor, allow the bigos to cool and reheat it the next day—this dish tastes even better after being reheated several times. Serve hot with hearty bread or potatoes.
Notes
You can personalize your Bigos by using a mix of different meats such as beef, sausage, or game, and by adding dried mushrooms for extra depth of flavor. The stew improves in taste each time it is reheated, so consider making it a day ahead or enjoying leftovers. Stir frequently during cooking to prevent burning, and ensure there is always enough liquid in the pot. Bigos is perfect for feeding a crowd and is even more delicious on the second or third day.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
