On the origin of the name "bigos" there are many versions. Some say that this "double taste" (bi-flavor) in Latin - and not cabbage and meat, you can immediately think, namely double cabbage: sour and fresh. Others derive the name from the Italian "bigutta" (bowler). Still others refer to the German verbs "begießen" (pour, smoke) and "beigießen" (top up).
There are many ways of making bigos, which, however, do not differ so much. Playing Bigos is a game with subtle nuances of meaning, with small details of the recipe. Required components: shredded sauerkraut, fresh cabbage (sometimes, however, do without it), different kinds of meat and ham, dried mushrooms, dried plums (already less often), onions and various spices. Often, wine is added to the bigos (both dry red and sweet, such as malaga), as well as jam from plums or red currants. Flour "zammazhka", honey, tomato paste - these are all innovations of the last decades, which are not very welcome by real connoisseurs of tradition.
