BIGOS - A Sauerkraut Dish (sp?)

BIGOS

2 POUNDS combination of sausage, pork, canadian bacon
2 can sauerkraut
1 head cabbage, fresh
1 pound mushrooms
2 onion, large
20 dried prunes, diced 1 cup
red wine or madeira - Use your best jedgement
1 can tomato sauce
To taste caraway, salt, pepper, sugar
2 TBLS butter or margarine

Bring sauerkraut to a boil, strain and wash with boiling water. Cut sweet cabbage into small pieces and wash with boiling water. Bring sauerkraut and cabbage to boil in small amount of water, gradually adding tomato sauce and diced meats. Saute onion and sliced, fresh mushrooms in butter or margarine. Add onions, mushrooms, and dried prunes to above cabbage mixture. Spice BIGOS to taste (preferably HOT). Add wine. Simmer on low for 40 minutes while stirring frequently. Let cool. Bring to a boil at least two more times before serving as reheating improves the taste.

Ask your butcher to prepare the meat combination for you.

This recipe makes quite a bit; you probably would want to cut it in half. This is not a rigid recipe..........but, it is delicious! Let me know if you try it.