Cannabis Bigos

Ingredients

• 800 g 28.2 oz Sauerkraut (well drained)
• 400 g 14.1 oz Fresh white cabbage (finely shredded)
• 300 g 10.6 oz Mixed meat—pork and kasseler (cubed)
• 200 g 7.1 oz Hunting sausage or kielbasa (sliced)
• 50 g 1.8 oz Cannabis butter
• 30 g 1.1 oz Dried porcini mushrooms (soaked, coarsely chopped)
• 2 piece 2 piece Onions
• 3 cloves 3 cloves Garlic
• 200 ml 13.5 tbsp Dry red wine
• 400 g 14.1 oz Canned diced tomatoes
• 3 piece 3 piece Bay leaves
• 5 piece 5 piece Allspice berries
• 1 tsp 1 tsp Marjoram
• 1 tsp 1 tsp Caraway seeds
• 1 tsp 1 tsp Salt
• 2 tbsp 2 tbsp Parsley

Instructions

1. 1
   Soak porcini mushrooms for 30 min. in warm water. Reserve the soaking liquid.
2. 2
   Melt cannabis butter in a large pot. Sauté onions and meat cubes for 8 min.
3. 3
   Add sausage, garlic, and spices. Sauté for 3 min.
4. 4
   Pour in red wine. Simmer for 5 min.
5. 5
   Add sauerkraut, white cabbage, tomatoes, porcini mushrooms, and mushroom soaking liquid.
6. 6
   Add bay leaves and allspice berries. Bring to a boil.
7. 7
   Simmer on low heat for 75 min. Stir frequently.
8. 8
   Season with marjoram and salt. Serve with bread or potatoes.

Pro Tips

• Bigos ALWAYS tastes better when reheated—classically left on the stovetop for 2–3 days.
• Cannabis butter in the sauté step—the rendered fat carries THC through the long cooking time optimally.
• Porcini soaking liquid is pure umami—definitely add it to the pot.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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