Old Polish bigos
1 kg of meat (baked pork chop, roasted pork, hare piece, roast mutton, a can of venison stew, cooked bacon, a piece of sausage - any kind except for the sausage), 50 a dag of sauerkraut, 10 a dag of lard, 5 a dag of dried mushrooms, 2 large onions, 3 tablespoons of fat, spoon of flour, a glass of Madeira or other red wine, salt, pepper, sugar, roast sauce, decoction of vegetables
Boil the cabbage in a little water with the addition of lard (5 day), at the end, add the roast sauce with half a cup of vegetable stock and the broth of separately cooked mushrooms. Combine finely chopped meat with boiled cabbage and mushrooms, season with a slightly brown roux (a tablespoon of flour and a tablespoon of lard), add the onion, chopped and browned in three tablespoons of fat. Season the bigos with salt, pepper and sugar and cook over low heat 30 min. Pour the wine into the boiling pan, boil it again, mix thoroughly, cover and take to a cold place. Reheating it several times greatly enhances its flavor. You can refrigerate it for up to 2 weeks.