Title: Polish bigos (sauerkraut stew)
 Categories: Stews
      Yield: 16 Servings
 
      4 lb Sauerkraut
      1 lb Beef cubes
      1 lb Smoked butt
      1 lb Spareribs
    1/4 lb Bacon
      1 cn Tomatoes (large)
      2 c  Water
      4 lb Cabbage head
      1 lb Loin pork chops
      1 lb Smoked kielbasa
    1/2 c  Onions (chopped)
      1 oz Mushrooms (dried)
      2 tb Flour
 
  Brown the beef, pork and spareribs in a large heavey pot. Put the
  browned meats and the smoked butt with 1 cup of water into a
  separate, covered pan and simmer until tender, the pork chops about
  1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hours and spareribs
        2    hours. Pour off all the fat from the first pot and put in
  the sauerkraut and one cup of water. Chop the cabbage fine and add to
  sauerkraut. Cover and cook until cabbage is tender, about 30 minutes.
  Remove lid and keep pot on a very low simmer. In a third pan, fry
  bacon until crisp, then crumble into sauerkraut mixture. Remove most
  of the bacon fat and fry onions and flour until they just brown. Mix
  into sauerkraut mixture. Remove the meats from the second pan as they
  become tender. Cut away fat and bone and cut into small pieces. Add
  to sauerkraut mixture. Skim the fat off the meat juices and add to
  sauerkraut mixture. Take off skin from kielbasa and cut into slices.
  Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste.
  Bring to a boil, simmer 5 minutes and serve hot.