Tradional bigos was made with venison. Decent sauerkraut really matters as do dried mushrooms which should include boletus.
Fun fact, it gets gradually better with each reheating
Fun fact, it gets gradually better with each reheating
I actually have quite a bit in the freezer, I'll have to incorporate that next!
> Decent sauerkraut
Are you aware where you find that in the US?
> Fun fact, it gets gradually better with each reheating
That was a very common theme when researching. I froze my leftovers for the winter!
Edit: Low quality may be the result of adding vinegar instead of relying on natural fermentation. Also cabagge should be cut really fine, otherwise the copious amount of juice is not really there to keep it going