From: owner-basia-digest@smoe.org (basia-digest) To: basia-digest@smoe.org Subject: basia-digest V11 #85 Reply-To: basia@smoe.org Sender: owner-basia-digest@smoe.org Errors-To: owner-basia-digest@smoe.org Precedence: bulk X-To-Unsubscribe: Send mail to "basia-digest-request@smoe.org" X-To-Unsubscribe: with "unsubscribe" as the body. basia-digest Thursday, August 10 2006 Volume 11 : Number 085 Today's Subjects: ----------------- Basia's Bigos ["Joseph Rozier" ] Re: Basia's Bigos ["Desianto F. W." ] ---------------------------------------------------------------------- Date: Wed, 09 Aug 2006 14:09:24 +0000 From: "Joseph Rozier" Subject: Basia's Bigos For Desianto (in case no already posted it - I'm on the digest version SMOE) - ----------------------------- Basia Polish Bigos 1 pound sauerkraut, prepared, chopped 1 pound cabbage, chopped 1 tablespoon vegetable oil 1 large onion, sliced 1/2 pound pork, beef, chicken, or Polish kielbasa sausage, cut into cubes (use just 1 meat or a mixture--the more variety, the better the taste) 1 pound mushrooms 3 tomatoes 1 tablespoon tomato puree Salt and pepper, to taste Sugar [amount not listed] Some red wine (it will greatly improve the flavor) Bring 1 cup water to boil in heavy large Dutch oven. Add sauerkraut and cabbage, cook until soft. Heat oil in large skillet. Add onion and meat, cook until browned. Remove from skillet and add to cabbage mixture. Add remaining ingredients and cook 1 hour. Serve with bread or potatoes. Please note: The quantity of each ingredient is very flexible and you can experiment with different combinations, but remember that the cabbage is the most important and the healthiest part of the Bigos. Be Adventurous!! 6 to 8 Servings ------------------------------ Date: Wed, 9 Aug 2006 09:22:54 -0700 (PDT) From: "Desianto F. W." Subject: Re: Basia's Bigos Thank you very much, Joe! I really appreciate it. I hope that my friend won't have any difficulties in finding the ingredients, esp. mushroom because I have the farm :-) Since Basia encoraged us to make experiments on this Bigos, I'm sure that the unavailable ingredients can be substituted with others suitable things. Now, I have to be ready to be a tester.... :-) Czesc, Desianto F. W. ======================================== - --- Joseph Rozier wrote: > > For Desianto (in case no already posted it - I'm on the digest > version > SMOE) > > ----------------------------- > > Basia > > Polish Bigos > > 1 pound sauerkraut, prepared, chopped > > 1 pound cabbage, chopped > > 1 tablespoon vegetable oil > > 1 large onion, sliced > > 1/2 pound pork, beef, chicken, or Polish kielbasa sausage, cut into > cubes > (use just 1 meat or a mixture--the more variety, the better the > taste) > > 1 pound mushrooms > > 3 tomatoes > > 1 tablespoon tomato puree > > Salt and pepper, to taste > > Sugar [amount not listed] > > Some red wine (it will greatly improve the flavor) > > Bring 1 cup water to boil in heavy large Dutch oven. Add sauerkraut > and > cabbage, cook until soft. Heat oil in large skillet. Add onion and > meat, > cook until browned. Remove from skillet and add to cabbage mixture. > Add > remaining ingredients and cook 1 hour. Serve with bread or potatoes. > Please note: The quantity of each ingredient is very flexible and you > can > experiment with different combinations, but remember that the cabbage > is > the most important and the healthiest part of the Bigos. Be > Adventurous!! > 6 to 8 Servings Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com ------------------------------ End of basia-digest V11 #85 ***************************