Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Bigos /cabbage Stew

1 1/2 lb Sauerkraut
1 Onion, sliced.
1 oz Flour
1 oz Butter
1 White wine, glass of...
1 lb Leftover meat or poultry, but not mutton.
1 pt Stock

Simmer the sauerkraut in the stock for 1 1/2 hours. Cook the onion in 1 oz. butter, add the flour, cook for 1 minute.

Chop the sauerkraut and add the onion mixture to it. Cut the meat into small pieces. Put the meat and the sauerkraut mixture into a casserole, add the wine, season with salt and paprika, mix well.

Cook in a slow oven with the lid on for 1 hour.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.