Polish Hunters Cassarole (BEGOS = BEE-GOASH) |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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While on vacation this summer, we stopped at our favorite Polish bakery in Pulaski,WI. Besides their wonderful breads & pasteries, they carry a nice variety of Polish delicacies in the freezer section. Some from various places in Chicago, but mostly made right there at the bakery. This BEE-GOASH caught my eye, so I bought a one pound container...I wish I had bought more. We live on the west side of WI, so it's hard for me to just go & buy more. I looked at the ingredients on the label & decided to try my hand at making it. I think I came pretty close. Hope you enjoy it!!! NOTE: Amounts are approximate, so adjust as needed. Ingredients:
3 medium potatoes, peeled & cut into chunks |
3 large carrots, peeled & thick sliced |
1 large onion, coarsely chopped |
1 small head cabbage, coarsely chopped |
1 (16 ounce) bag whole kernel corn, frozen |
1 (16 ounce) bag sauerkraut, drained & rinsed well |
4 -5 smoked polish sausage, sliced & & cut into halves |
3 cups chicken stock |
4 tablespoons butter |
salt, pepper & caraway seed, to taste |
Directions:
1. Mix everything in a large bowl, except for the chicken stock & butter.
2. Place in a crock-pot.
3. Pour chicken stock over & top with butter.
4. Cook on low for 5-6 hours or until vegetables are tender, but not mushy.
5. ENJOY!
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