Bigos — Hunter's stew with sauerkraut, cabbage, and mixed meats
5
Units:
Prep: 30 min Cook: 3 hrs
Ingredients
- 2 lb sauerkraut, rinsed and drained
- 1 lb fresh white cabbage, shredded
- 1 lb mixed meats, cubed (pork shoulder, beef chuck, smoked kielbasa, bacon)
- 1 large onion, chopped
- 4 oz dried porcini mushrooms, soaked in 1 cup hot water, chopped (reserve liquid)
- ½ cup dry red wine (optional)
- 4 cup beef or pork broth
- 6 oz tomato paste (canned, 6 oz)
- 5 dried prunes, chopped (optional)
- 2 bay leaves
- 6 allspice berries
- 1 tsp marjoram
- Salt and black pepper to taste
- 2 tbsp lard or vegetable oil
A hearty, complex stew considered one of Poland's national dishes. Sauerkraut, fresh cabbage, various meats, wild mushrooms, and spices are slow-cooked for hours, developing deep, layered flavors. Bigos famously tastes even better reheated the next day.
Instructions
- Heat oil in a large Dutch oven. Brown fresh meats and bacon in batches. Set aside. Brown sausage slices lightly.
- Sauté onion until softened, 5 minutes.
- Return meats to pot. Add sauerkraut, cabbage, mushrooms with strained liquid, broth, tomato paste, wine, prunes, bay leaves, allspice, and marjoram.
- Bring to a simmer. Cover and cook on low heat 2-3 hours, stirring occasionally. Add more broth if needed.
- Season with salt and pepper. Cool completely and refrigerate overnight for best flavor.
- Reheat gently before serving with rye bread.
Tips
- Bigos improves dramatically with each reheating — make it a day or two ahead
- The dried mushrooms contribute essential earthy depth; don't skip them
- Traditionally served during cold weather, holidays, and hunting gatherings
Created: 4/23/2025, 10:42:51 PM diytraditional
Large pot or Dutch oven, knife, cutting board, bowl (for mushrooms)