**Old Polish Bigos – Step-by-Step Recipe**

### Introduction
Bigos is one of the most classic and characteristic dishes of Polish cuisine. Its history dates back centuries when it was a favorite meal of both the nobility and peasants. This is a multi-ingredient dish based on sauerkraut, fresh cabbage, various types of meat, and aromatic spices. A key feature of bigos is its long cooking time and the ability to be reheated multiple times, which enhances its flavor with each passing day.

### Ingredients:

#### Bigos Base:
- 1 kg sauerkraut
- 1 kg fresh white cabbage
- 2 onions
- 2 tablespoons lard or oil
- 500 ml meat broth

#### Meat and Sausages:
- 500 g beef (e.g., shoulder, shank)
- 500 g pork (e.g., neck, bacon)
- 300 g sausage (e.g., juniper, Silesian)
- 200 g smoked bacon
- 200 g game meat (optional)

#### Flavor Additions:
- 200 g dried plums
- 100 g raisins (optional)
- 2 apples
- 200 ml dry red wine
- 3 bay leaves
- 5 allspice berries
- 1 teaspoon caraway seeds
- 1 teaspoon marjoram
- Salt and pepper to taste
- 1 teaspoon sweet paprika
- 1 tablespoon tomato concentrate

### Preparation:

#### 1. Preparing the Cabbage
Squeeze out excess juice from the sauerkraut, chop it into smaller pieces, and place it in a large pot. If the sauerkraut is very sour, rinse it with water. Shred the fresh white cabbage and add it to the pot. Pour in the broth and start cooking over low heat.

#### 2. Frying the Meat
Heat lard or oil in a large pan. Cut the beef and pork into cubes and fry in batches over high heat until golden brown. Then transfer the meat to the pot with cabbage. In the same pan, fry the chopped bacon and sausage, then add them to the pot.

#### 3. Frying the Onion and Seasoning
Finely chop the onion and fry it in the fat left after frying the meat. When it becomes translucent, add the tomato concentrate, mix, and transfer to the bigos pot. Also, add the bay leaves, allspice berries, caraway seeds, marjoram, salt, and pepper.

#### 4. Flavor Additions
Chop the apples into cubes and add them to the bigos. Cut the dried plums in half and throw them into the pot. Pour the wine into the bigos and mix everything. Cook all the ingredients over low heat for at least 2-3 hours, stirring regularly.

#### 5. Flavor Maturation
Bigos tastes best after being reheated multiple times. It can be cooled and stored in the refrigerator for several days, reheating for about 30 minutes daily. Each subsequent reheating enhances the flavors as they blend together.

### Tips and Variations:
- Bigos can be enriched with dried mushrooms, which should be soaked and chopped beforehand.
- For a more intense flavor, a bit of red pepper and some honey can be added.
- Some versions of bigos use beer instead of wine, giving it a unique taste.
- Bigos freezes well and can be stored in the freezer for several months.

### Serving:
Bigos tastes best when served with rye bread or potatoes. It can also be a side dish for roasted meats or sausages.

Enjoy your meal!