Bigos - help required to cook properly.

I have several recipes for Bigos. I have made it once, and I must say mine dish had a very strong sauerkraut taste to it. The bigos I had in Poland had more of a plain cabbage taste to it. Does anybody know if it has to do with the kind of sauerkraut or what. Is it just a matter of rinsing the sauerkraut really well to make it less pronounced? Your help would be greatly appreciated. Thanks, Tom

I would have thought that maybe you should have strained it <especially if it had too much liquid at the outset >?

Also, needs to be cooked for a long time ?

I wouldn't have thought you would need to rinse it ?

My Mom used to drain it from the can or jar <depending which was available> maybe someone else can give a bit more advice ?

:)

yes.... i like it more sour tho....

If still too sour add some fresh gabage to it.

You should rinse the sauerkraut but be careful not to rinse all the flavor too much.

dump liquids and rinse the kraut and add fresh cabbage eventually.

Bigos needs to be prepared with sauerkraut and boiled cabbage. If you're just using the kraut, it'll be too sour. Check the recipes in the forum. Mine is the best ;)