This stew is Polish and is pronounced, "bee-gosh" according to the cookbook I got it out of. Its super easy to make and each time I've made it, I've gotten tons of compliments!! This is also a great project/movie watching stew 'cause it prepares itself. You just put everything in a pot, then are free to work on a painting or watch a video until the house smells great and you realize how hungry you are. Oh, this makes a ton of food, and left-overs heat up beautifully.
4 tablespoons butter
1 large onion, thickly sliced
1 head cabbage, cut in eigths lengthwise
2 pounds Polish sausage, cut into 1/4 inch thick slices (I use swedish potato sausage that's nitrate, nitrite and gluten free)
2-3 tart green apples, unpeeled
3 tomatoes, unpeeled
2 bay leaves
1 tablespoon white vinegar
pinch of sugar (optional)
Melt butter in a large, heavy pot or Dutch oven. Saute onion until soft.
Add cabbage slices and sausage.
Quarter and core apples, but do not peel. Quarter tomatoes and add to pot with apples, bay leaves, and vinegar.
Cover tightly and simmer over low heat for 2 hours. Before serving, skim any fat from stew, remove bay leaves, and check seasoning. If apples were mildly flavored, you may wish to add a pinch of sugar. (I've made this recipe with and without sugar and it tastes good both ways... really it tasted the same both ways.)
Mickelson, Bonnie Stewart, ed. Private Collection 2. Menlo Park: Junior League of Palo Alto Mid Peninsula, Inc., 1984.