Every year, as soon as winter comes, I take out the largest pot I have and stuff it full with stuff to prepare the greatest bigos of all times. I just love the way the taste builds up over the days. Even though it seems to be a fairly easy dish, it is surprising how many times I was witness to a total mishap. It happened to me once, too. I still believe it was tasty, but less traditional, thus unwelcomed. So, it took me a long time to find a recipe with the right ingredients. Of course, the right amounts and order are still within the cook’s discretion. So, here it goes. And make sure you cook it at least three days long. Use the outdoors as the freezer.
- cut fermented and fresh cabbage,
- meat (I used wild boar, duck, beef, pork),
- spices: allspice, bay leaf, whole pepper corn, cumin, juniper, thyme, marjoram
- dried mushrooms
- vine apples (antonówka, szara reneta)
- dried plums