Finely chop the sauerkraut, pour a little boiling hot tap water and stew for 1 hour. Remove wilted leaves from white cabbage, rinse, slice and pour a small amount of boiling hot tap water over it. Sauté with the finely chopped mushrooms for about 30 to 40 minutes. Rinse the meat, let it drain, season with salt, fry in the heated fat from all sides. Add to the sauerkraut together with the smoked bacon and sauté for about 40 minutes. Fry the diced fresh bacon, add the bacon greaves to the bigos, fry the chopped onion in the melted fat, add flour and cook the roux. Take out the meat as ditto the smoked bacon from the sauerkraut.
Mix the white cabbage with the sauerkraut and bind with the roux.
Add the sausage cut into slices without the skin, the meat cut into cubes and the smoked bacon to the sauerkraut. Season with paradeis pulp, salt and pepper and sugar to taste. Let everything bubble up. The more types of meat are used for the bigos, the more sophisticated it tastes. You can also add different kinds of roast meat, e.g. roast veal, pork or venison, baked or roasted chicken and different kinds of sausages.
The bigos becomes spicier with a shot of red wine. Bigos can be prepared ditto only from sauerkraut.
Put it on the table with bread.
Bigos can be kept in the freezer for a couple of days and then be
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