Bigos The individual quantities can be adjusted to your taste. The original recipe called for boiling the cabbage before adding it to the stew, but we don't see why that is necessary. 32 oz sauerkraut ~2 lbs green cabbage, thinly sliced 8 oz mushrooms, sliced 1 medium onion, peeled and chopped 187 ml (small bottle) dry red wine 1 cup pitted prunes or plums, chopped or quartered Max 2 lbs meat, any combination of: Canadian bacon, diced boneless pork or beef, diced and cooked (don't use smoked pork loin; the flavor is too strong) kielbasa or equivalent, diced Serve with bread, preferably rustic and dark, such as a Russian loaf ------------------------ Directions Saute the onion and mushroom in a big soup pot Drain the sauerkraut and add to the pot along with all the other ingredients. Add 2-3 cups water and bring everything to a boil Turn down the heat and simmer on very low heat for at least 3 hours, until the meat falls apart and the broth is rich and brown. Stir the stew occasionally, and add a small amount of water when necessary. The goal is for the sauerkraut, cabbage, and meat to be practically melted together, with enough sauce to keep everything moist, but not so much that any of the ingredients float, as in a more traditional stew. Serve with thick slices of dark peasant bread. Shovel the bigos and its juices on to the bread. Bigos lasts forever, and gets better with time.