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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
Paprika
Salt


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.



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