Honestly, it is hard to think of a better use for a cabbage than bigos. This is the Polish hunter’s stew: sauerkraut and fresh cabbage cooked low and slow with smoked sausage, pork and dried mushrooms, until it is sour, smoky, a little sweet from the prunes, and thick enough to eat with a fork.
Is it better the next day? Yes, and the day after that, so make it ahead. If the sauerkraut is too sharp for you, rinse it before it goes in. Bay, allspice and marjoram do the seasoning. The long cook does the rest.
Tips for Making Bigos
Brown the meat in batches. Crowding the pot steams the pork instead of browning it, and you lose a layer of flavor.
Shred the cabbage thick. Thin shreds melt away in the long cook. Cut it about 1/2 inch wide so some texture survives.
Stir from the bottom. Sauerkraut catches on the base of the pot. Scrape and stir every 20 to 30 minutes.
Add the kielbasa late. It goes in for the last 45 minutes so the sausage stays firm and does not turn dry.
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Bigos: Polish Hunter’s Stew with Sauerkraut and Kielbasa
- Total Time: 3 hours
- Yield: Serves 8
Description
Honestly, it is hard to think of a better use for a cabbage than bigos.
Ingredients
- 1 oz (30 g) dried porcini mushrooms
- 1 cup (240 ml) hot water
- 6 oz (170 g) thick-cut bacon, chopped
- 1 lb (450 g) pork shoulder, cut into 1-inch cubes
- 1 lb (450 g) smoked kielbasa, sliced into half-moons
- 2 yellow onions, chopped
- 2 lb (900 g) sauerkraut, drained and lightly rinsed
- 1 small head green cabbage (about 1 1/2 lb / 700 g), shredded
- 2 tbsp tomato paste
- 1 cup (240 ml) chicken or beef stock
- 1/2 cup (120 ml) dry red wine (optional)
- 2 bay leaves
- 5 allspice berries
- 1 tsp dried marjoram
- 8 pitted prunes, chopped (optional)
- Salt and black pepper, to taste
Instructions
Cover the dried mushrooms with the hot water and let them soak for 20 minutes. Lift them out, chop them, and strain the soaking liquid through a fine sieve.
Cook the bacon in a large Dutch oven over medium heat until the fat renders. Add the pork cubes and brown them on all sides, about 8 minutes. Remove the pork and set aside.
Add the onions to the pot and cook for 5 minutes. Stir in the tomato paste and cook for 1 minute.
Add the sauerkraut, shredded cabbage, stock, strained mushroom liquid, wine, bay leaves, allspice and marjoram. Return the pork and add the chopped mushrooms. Bring to a simmer, cover, and cook on low for 1 hour 30 minutes, stirring now and then.
Add the kielbasa and the prunes. Cook, partly covered, for another 45 minutes. Uncover for the last 15 minutes if the stew looks wet.
Taste and add salt and pepper. Remove the bay leaves, and the allspice berries if you can find them. Cool and reheat the next day if you can.
Notes
- Slow cooker: brown the pork and bacon first, then cook everything except the kielbasa on low for 7 hours, adding the kielbasa for the last hour.
- Oven: cook covered in a 325°F (165°C) oven for 2 hours, add the kielbasa and prunes, and cook 45 minutes more. Use a Dutch oven of 7 quarts or more; a 6-quart slow cooker is a tight fit.
- Keeps 4 days in the fridge and 3 months in the freezer.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Recipes
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Fat: 35 g
- Carbohydrates: 17 g
- Protein: 22 g
Frequently Asked Questions
My bigos is too sour. How do I fix it?
Stir in the chopped prunes or a grated apple, or add a teaspoon of sugar, then simmer another 20 minutes. Adding more fresh cabbage also mellows it.
Can I make bigos without sauerkraut?
You can, but it will taste more like a cabbage and sausage stew. If you skip it entirely, add 2 to 3 tablespoons of white wine vinegar toward the end for the sour edge.
What if I cannot find dried porcini?
Use 8 oz of sliced cremini mushrooms, browned in the pot after the pork, and add a splash more stock in place of the soaking liquid. The stew is a little less deep, but still good.
Does bigos freeze?
Yes, for 3 months. Thaw it overnight in the fridge and reheat slowly.
What is the difference between bigos, goulash and choucroute?
Goulash is a paprika-heavy beef stew with no cabbage. Choucroute, from Alsace, is sauerkraut braised with sausages and pork and is bigos's closest cousin. Bigos adds fresh cabbage and dried mushrooms and is cooked down thicker.
