Bigos
Dive into the heart of Polish cuisine with bigos, a comforting and flavorful hunter's stew that's packed with rich, savory ingredients to warm your soul. This traditional dish combines tangy sauerkraut and sweet green cabbage with tender pieces of pork shoulder, smoky kielbasa sausage, and crispy bacon for a melt-in-your-mouth texture and robust flavor. Enhanced by the earthy depth of dried mushrooms, the natural sweetness of prunes, and a dash of caraway seeds and paprika, bigos is slow-simmered to perfection, allowing the flavors to meld beautifully. Optional red wine adds a subtle richness, making this dish even more indulgent. With its aromatic blend of spices and hearty ingredients, bigos is perfect for family dinners, special occasions, or any time you crave a taste of traditional Polish comfort food. Pair it with crusty bread or boiled potatoes for a satisfying meal that only gets better the next day!
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Recipe Information
Ingredients
- 500 grams Sauerkraut
- 500 grams Green cabbage
- 300 grams Smoked sausage (e.g., kielbasa)
- 400 grams Pork shoulder
- 150 grams Bacon
- 30 grams Dried mushrooms (e.g., porcini)
- 2 medium Onion
- 3 whole Garlic cloves
- 400 grams Plum tomatoes (canned, chopped)
- 6 pieces Prunes
- 3 pieces Bay leaves
- 4 pieces Allspice berries
- 1 teaspoon Caraway seeds
- 1 teaspoon Paprika
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 500 milliliters Water
- 200 milliliters Optional: Red wine
Instructions
Rinse the sauerkraut under cold water to reduce its acidity (optional, depending on preference). Squeeze out excess water and set aside.
Chop the green cabbage into thin strips. Set aside.
Soak the dried mushrooms in hot water for about 20 minutes. Once softened, chop them into small pieces, reserving the soaking liquid (be sure to strain out any grit).
Dice the pork shoulder and bacon into bite-sized pieces. Slice the sausage into half-moons. Chop the onions and garlic finely.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the bacon and cook until crispy. Remove with a slotted spoon and set aside.
In the same pot, sear the pork shoulder pieces until golden brown on all sides. Remove and set aside.
Add the chopped onions to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the sauerkraut, green cabbage, soaked and chopped mushrooms (along with the reserved soaking liquid), chopped tomatoes, prunes, bay leaves, allspice berries, caraway seeds, and paprika. Stir well to combine.
Return the seared pork shoulder and bacon to the pot. Add the sliced sausage. Pour in the water and optional red wine, ensuring the ingredients are mostly covered with liquid. Stir well.
Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 2.5 to 3 hours, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed. The longer bigos cooks, the better the flavors develop. It can also be refrigerated and reheated for even richer flavors the next day.
Serve hot with fresh bread or boiled potatoes on the side. Enjoy your hearty Polish Hunter’s Stew!
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 13.5 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
