Bigos on ribs dish is versatile: good and dinner daily, and the party. It should do more and freeze for later - even better reheated

Components:
2 kg of sauerkraut
750 grams of pork ribs
2 onions
150 grams of bacon
8 grains of allspice
2 bay leaves
small can of tomato paste
2 tablespoons lard
a handful of dried mushrooms
100 grams of prunes
salt, pepper, sugar

step by step:

Cabbage with juice put into a large pot, cover with water so that it barely covered the cabbage (if pickled cabbage is very acidic, it can before rinse with cold water). Cook at least 30 minutes to see if it is too dry and if necessary adding water.

At this time, the ribs cut into smaller pieces (3-4 ankles) Rinse and dry. Peel onions and cut into cubes. Bacon cut into small cubes and fry in lard, so that the resulting crispy cracklings.

Greaves pass the cabbage, and melted fat fry the onion and ribs. Add the cabbage, at thousands of mushrooms, prunes, bay leaves and allspice and cook further covered approx. Hours, or pouring water.

Then add the tomato puree, stir and cook yet approx. 30 minutes, or until ribs are tender. Remove from them dice, put the meat back into the stew. Season the stew with pepper, sugar and salt possibly (but in moderation, because cabbage is salty).

Stew can be eaten immediately, but will be better on the second day, when reheated.

In the old days housewives cooked stew mostly in the period after Christmas - it was a dish with baking the which you can use any remaining after the holiday leftovers roasted meats and sausages. Today there are so many versions bigos, how many chefs prepare some it half and half with sweet and sour cabbage, others only with sauerkraut; They add some prunes and raisins, others - dried mushrooms, add some meat only, others can not imagine stew without the smoked sausage, add some tomato puree, others irrigate stew with red wine.