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Bigos with veal and rye bread

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A heartier Polish-style hunter's stew of sauerkraut, cabbage, dried plums and veal, served with a slice of rye bread.

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1. Sauté the chopped onion in the olive oil. 2. Add the veal, sauerkraut, cabbage and prunes, with a little water. 3. Cover and simmer slowly until the cabbage is tender. 4. Serve with the rye bread.