Bigos with smoked meats

Cut the meat and sausage into 2 cm pieces.

Chop fresh cabbage.

Squeeze and chop the sauerkraut if it's too long. You can save the brine from the cabbage to adjust the acidity of the bigos.

Cut the onion into julienne and the prunes into cubes, leaving a couple whole.

If the mushrooms are frozen, boil them for 30 minutes in a small amount of water, saving the broth.

In a mixture of vegetable and butter oil, confidently fry all the raw meat. It's better to stew the beef separately a bit, as there is a high risk that by the time the pork and cabbage are ready, the beef will still be tough, but this depends on the cut.

After that, add smoked products to the meat and fry.

Add the onion and cook it until caramelized.

Fry the white mushrooms in a separate pan and add them to the meat.

Add fresh cabbage to the meat and fry until it has a characteristic color and smell. Then add sauerkraut, cumin, salt, bay leaf, and stir constantly to achieve maximum caramelization of the cabbage.

Add wine and some mushroom broth. Reduce the heat and cook on very low heat, checking and stirring occasionally, adding liquid if necessary. This should take at least 1.5 hours. When the cabbage and meat are completely tender, add the remaining spices and prunes, adjusting to taste with salt, pepper, and brine. Stir and simmer for another 20 minutes.

There is on the next day.