Bigos is the heart of Polish cuisine. Its preparation is not complicated, but it requires patience and time for all the flavors to meld perfectly. The name 'Bigos' may have its origin in the Latin 'bigos,' meaning 'two tastes,' which refers to the combination of sour and sweet cabbage. It is often said that the best bigos is one that has been reheated and cooked for several days in a row, which gives it a deeper and more intense flavor. In Poland, bigos is a favorite dish during Christmas and other holidays, but it is also great as a regular winter meal.
Place the sauerkraut and fresh cabbage in a large pot. Cover with water and boil for about 1 hour until the cabbage softens. Drain the water and let the cabbage rest.
Meanwhile, in a pot or pan, cook the bacon until crispy. Add the onion and cook until soft. Add the chopped pork and brown it. Then add the sliced sausage.
Add the cooked meat and sausage to the pot with the cabbage. Add the strained mushrooms, dried plums, red wine, and spices (bay leaf, allspice, caraway seeds).
Simmer over low heat, covered, for at least 2 hours. Stir occasionally to prevent sticking. The best bigos is one that is cooked and then reheated the next day. You can cook for several hours at this stage.
Before serving, remove the bay leaves and allspice berries. Season with salt and pepper to taste. Serve hot with fresh rye bread.