Bigos from Out of This Kitchen
Immerse yourself in the bold, comforting flavors of "Bigos from Out of This Kitchen," a hearty Polish hunter's stew that’s perfect for cozy gatherings or meal prepping. Featuring a medley of tangy sauerkraut, tender pork shoulder, smoky sausage, and crispy bacon, this dish is elevated with layers of flavor from rehydrated dried mushrooms, caraway seeds, and a splash of dry red wine. Slowly simmered to perfection with cabbage and aromatic spices, bigos is the ultimate one-pot wonder that tastes even better the next day. Serve this rich, traditional Polish dish with crusty bread or boiled potatoes for a satisfying meal that'll transport your taste buds to Eastern Europe. Keywords: Polish bigos recipe, hunter's stew, sauerkraut stew, hearty one-pot meal, traditional Polish dish.
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Recipe Information
Ingredients
- 500 grams Sauerkraut
- 300 grams Green cabbage, shredded
- 300 grams Pork shoulder, diced
- 200 grams Smoked sausage, sliced
- 150 grams Bacon, chopped
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 50 grams Dried mushrooms, rehydrated and chopped
- 2 tablespoons Tomato paste
- 200 milliliters Dry red wine
- 3 Bay leaves
- 5 Allspice berries
- 1 teaspoon Caraway seeds
- 1 teaspoon Smoked paprika
- 500 milliliters Vegetable stock
- 1 teaspoon (or to taste) Salt
- 1 teaspoon (or to taste) Black pepper
- 2 tablespoons Cooking oil
Instructions
Begin by rinsing the sauerkraut in cold water to reduce its tanginess if desired. Drain and set it aside.
In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside.
In the same pot, add the diced pork shoulder. Sear the meat until browned on all sides, then remove it and set it aside with the bacon.
Add the smoked sausage to the pot and sauté until lightly browned. Remove and set aside with the other meats.
Using the same pot, add the chopped onion. Cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the sauerkraut, shredded cabbage, and rehydrated mushrooms to the pot. Stir well to combine.
Return all the meats (bacon, pork shoulder, and sausage) to the pot. Add the tomato paste, dry red wine, bay leaves, allspice berries, caraway seeds, and smoked paprika. Stir everything together.
Pour in the vegetable stock, ensuring all the ingredients are just covered. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the bigos cook for at least 2 hours, stirring occasionally to prevent it from sticking. Add more stock or water if the mixture becomes too dry.
Season the bigos with salt and black pepper to taste during the final 30 minutes of cooking.
Remove the bay leaves and allspice berries before serving.
Serve the bigos hot with crusty bread or boiled potatoes on the side. Enjoy!
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.4 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 942 mg | 20% | |
*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.
