Wiosenny bigos ze świeżą kapustą (Drukuj)

Lekka wiosenna wersja tradycyjnego polskiego dania z użyciem świeżej kapusty, sezonowych warzyw i aromatycznych mięs.

# Składniki:

→ Meats

01 - 200 g smoked sausage, sliced
02 - 200 g pork shoulder, cubed
03 - 100 g bacon, diced

→ Vegetables

04 - 500 g fresh cabbage, shredded
05 - 2 carrots, grated
06 - 1 onion, chopped
07 - 2 cloves garlic, minced
08 - 1 red bell pepper, diced

→ Liquids

09 - 250 ml chicken broth
10 - 100 ml dry white wine

→ Spices

11 - 1 tsp paprika
12 - 1 tsp caraway seeds
13 - Salt and pepper to taste
14 - 2 bay leaves

# Kroki wykonania:

01 - In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
02 - Add the pork shoulder cubes to the pot and brown on all sides.
03 - Stir in the onion and garlic, cooking until softened.
04 - Add the sliced smoked sausage, shredded cabbage, grated carrots, and diced bell pepper. Stir well to combine.
05 - Pour in the chicken broth and white wine, and add the paprika, caraway seeds, bay leaves, salt, and pepper.
06 - Bring to a simmer, cover, and cook for about 30 minutes, stirring occasionally, until the cabbage is tender.
07 - Stir in the reserved bacon and cook for an additional 10 minutes. Adjust seasoning as needed.

# Uwagi:

01 - For a vegetarian version, omit the meats and use vegetable broth.
02 - Serve with crusty bread or boiled potatoes for a complete meal.
03 - Pair with a light white wine or a refreshing beer.

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