Hearty Polish Bigos
Bigos is a rich and deeply savory hunters stew made with sauerkraut, fresh cabbage, and a medley of smoked meats that is simmered low and slow. This traditional dish gets better with every reheating and is considered the national stew of Poland.
A smoky slow-simmered Polish hunters stew packed with sauerkraut, cabbage, and mixed meats.
Nutrition per serving
Ingredients
Base
Meat
Seasoning
Liquid
Instructions
Brown the Meats
Heat a large heavy pot over medium-high heat and brown the kielbasa slices for 3 to 4 minutes until caramelized on the edges. Add the diced pork shoulder and stir everything together until well combined.
Add Cabbage and Sauerkraut
Stir in the fresh shredded cabbage and drained sauerkraut into the pot with the browned meats. Mix thoroughly so that the flavors begin to combine and cook for 5 minutes until the cabbage starts to wilt.
Simmer Low and Slow
Add tomato paste and red wine to the pot then stir to combine everything well. Reduce heat to low, cover, and simmer for at least 90 minutes stirring occasionally and adding a splash of water if it gets too dry.
Rest and Serve
Remove the pot from heat and allow the bigos to rest for 10 minutes before serving. Ladle into deep bowls and serve with crusty rye bread for a complete traditional Polish meal.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.