BIGOS - POLISH HUNTER STEW - page 2 of 2
Add the garlic and stir for a few seconds before adding the caraway seed, allspice, thyme and marjoram. Keep stirring for 20 seconds and then add the onion. Cook the onion stirring frequently, until it becomes translucent - don't burn it. Add the carrots, tomatoes (with juice), all the meats (with juices, if any), the wine, and raise the heat to high. When it boils, add the cabbage and the sauerkraut. Cook, stirring, until the cabbage is wilted. The liquid should now cover the solids. Bring the bigos to a simmer, add the bay leaves, and cover the pot, leaving the lid slightly ajar. Keep cooking for3-4 hours checking periodically to see if more water is necessary. Check the meat and if you like it better when it when falls apart, cook for a while longer. Two more hours will do the trick.
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Many, many years ago, when I was splitting with my first wife, I shared an apartment with a young Polish kid. He was as broke as I was, though I was spending my cash mostly on alcohol and exotic dancers. He used to make a big pot of bigos almost every week and he would take pity on me and feed me once in a while. I really loved his bigos and over the years, I have tried to duplicate it many times. Never came out like his, but this one is pretty good, so I still make it sometimes.
My room was in the front of the apartment right next to J train tracks.
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