Bigos
Bigos, from above
Non vegPoland

Bigos

Hunter's stew of sauerkraut, cabbage, pork and smoked sausage. It gets better every day it's reheated.

180 minTime
17 gProtein each
mildSpice
Hunter's stew2 chapters · 1 min read

Make it your way

Grandma's waySauerkraut, cabbage, pork, smoked sausage, mushrooms and prunes, slow cooked.
The original
358kcalsame
17 gproteinsame
5 gfibresame
180minutessame

Bigos.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Bacon (streaky rashers, streaky bacon)3 rashers, diced
Cooking oil (vegetable oil)1 tbsp
Porkpork shoulder, cubed
Onion2, chopped
Smoked sausagesmoked kiełbasa, sliced
Sauerkraut600 g, drained and chopped
Cabbage½ small head, shredded
Dried shiitake mushroomsdried porcini or shiitake, soaked
Prunes6, chopped
Tomato puree2 tbsp tomato paste
Bay leaf (indian bay leaf)2
Allspice4 berries
Black pepper1 tsp
Water2 cups
Saltto taste

Method

5 steps
  1. 1Render bacon in a heavy pot, add oil and brown the pork in batches.
  2. 2Soften onion, then add sausage and fry 3 minutes.
  3. 3Add sauerkraut, fresh cabbage, mushrooms with soaking liquid, prunes, tomato paste, spices and water.
  4. 4Cover and simmer very gently for 2 1/2 hours, stirring now and then and adding water if it catches.
  5. 5Season, cool and ideally reheat the next day.
Serve it like this

Serve hot in bowls or plates with rye bread or boiled potatoes. Pickles on the side.

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Make it a meal

What goes with Bigos: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Pierogi ruskie90 min
On the side Mizeria15 min
On the side Kopytka45 min
To drink Sol kadhi40 min
Something sweet Szarlotka90 min
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