1 cup of finely chopped onion
2 tablespoons of butter
1 small cabbage, well chopped
4 cups of sauerkraut
6 large mushrooms, sliced
4 cups of linguiça, mixed with your preferred ground meat (beef, pork, or veal)
2 bouillon cubes dissolved in 1 cup of water
2 ripe apples, peeled and cut into small pieces
1 tablespoon of apricot jelly or 4 black plums without stones
1 cup of tomato puree
A sprig of rosemary
1 teaspoon of salt
To taste: black pepper
3/4 cup of red wine
1 crushed garlic clove
1 cup of finely chopped onion
2 tablespoons of butter
1 small cabbage, well chopped
4 cups of sauerkraut
6 large mushrooms, sliced
4 cups of linguiça, mixed with your preferred ground meat (beef, pork, or veal)
2 bouillon cubes dissolved in 1 cup of water
2 ripe apples, peeled and cut into small pieces
1 tablespoon of apricot jelly or 4 black plums without stones
1 cup of tomato puree
A sprig of rosemary
1 teaspoon of salt
To taste: black pepper
3/4 cup of red wine
1 crushed garlic clove
Fry the onion in butter until it browns
In a covered dish, combine all ingredients except for the wine and garlic
Place the dish in a moderate oven (170°C), preheated for about 2 hours
Add the wine and garlic and bake for an additional 20 minutes
Let it rest for 8 hours
Not: Bigos should be prepared at least 3 days in advance, reheated one or two times a day during this period
Then, refrigerate it in a glass container or another non-metallic one.
