Bigos

Traditional Polish cuisine in express edition.
Prepared in a pressure cooker.

Ingredients

Half a medium-sized head of cabbage.
About 450 grams of sauerkraut.
Bacon.
Onion.
Sausage.
Pepper.
Marjoram.
Allspice.
Bay leaf.
Tomato puree.
Dried plums
Few slices of dried mushrooms
Ketchup.
Water.

Directions

Step 1

Shred the cabbage.
Cut the sausage and onion into cubes.
Prepare the remaining ingredients.

Step 2

Throw the bacon, onion and sausage into the heated pot. Fry for a while so that everything releases its wonderful aroma.
Add shredded cabbage and sauerkraut. Pour in the spices, add 3-4 tablespoons of tomato puree and 2 tablespoons of ketchup. Also add a few dried plums (you can cut them or use jam) and a few slices of dried mushrooms to taste. Pour about 3/4 cup of water. Close the pressure cooker lid.

Step 3

I cook in a vessel with a total capacity of 7 liters. I set the pressure level II on the pressure cooker lid, for me it is 1 bar. After closing the lid, I wait until steam comes out of the valve. I then reduce the cooking temperature so that steam stops escaping and set the time to 15 minutes. After 15 minutes, I release the steam, be careful, there will be a lot of it :-) I open the lid when the pressure decreases and mix everything.

You can serve it fresh, for example with boiled sausage, or eat a piece of fresh, crispy bread with butter.
The dish also tastes great after reheating several times. Some people in Poland say that the more it is heated, the tastier ;-) Bon appetit!