Bigos with Sausage

Bigos is the classic Eastern European cabbage stew, where tangy sauerkraut and tender white cabbage simmer together with sausage, pork and tomato. Prunes and dried mushrooms add a rich, slightly sweet and deep flavour. Ready-cooked – simply heat and serve.

How to enjoy it:

• Cooking: Heat in a saucepan or microwave, stirring.
• With potatoes: Serve with boiled potatoes or mash.
• Quick lunch: Eat as it is with a slice of dark rye bread.
• Buffet: Put out as a hot dish on an Eastern European buffet table.

Ingredients: white cabbage 35 %, water, sauerkraut 18 % (white cabbage, salt), sausage 7 % [pork, water, pork fat, semolina (from wheat), potato starch, wheat fibre, pork collagen proteins, salt, spices, flavourings, spice extracts], tomato concentrate 5 %, onion, wheat flour, pork, spice extracts, salt, glucose, spices (contain celery), prunes 0.85 % [prunes, preservative potassium], dried mushroom granules 0.08 %.

May contain traces of mustard, egg and milk (lactose). Store at room temperature. Once opened, keep refrigerated.

Nutritional value per 100 grams: