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Bigos

Name: Bigos
Total time: 150 min
Yield: Serves 6
Cuisine: Poland
Ingredients: 400g Sauerkraut; 1/4 head Cabbage; 300g Pork Shoulder; 200g Sausage; 100g Bacon; 1 Onion; 8 Prunes; 1 tsp Paprika; 2 Bay Leaf

Main Dish

⏱ 150 min

👥 Serves 6

Difficulty ⭐⭐⭐

Sauerkraut slow-simmered with an assortment of meats for hours — Poland's 'hunter's stew'.

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📖 The Story Behind This Dish

Also known as 'hunter's stew,' bigos is a signature Polish dish combining fermented sauerkraut and fresh cabbage with several types of meat and sausage, simmered slowly for hours. It's said to taste even better when reheated, and many families eat it gradually over several days.

🌆 Where it's eaten: A large pot is often prepared for special winter gatherings like Christmas or after a hunt.

🥕 Ingredients (serves 6)

Sauerkraut 400g
Cabbage 1/4 head
Pork Shoulder 300g
Sausage 200g
Bacon 100g
Onion 1
Prunes 8
Paprika 1 tsp
Bay Leaf 2

👩‍🍳 Instructions

Cut the pork shoulder into bite-sized pieces. Cut the bacon as well.
Finely chop the onion and sauté together with the bacon.
Add the pork shoulder and cook until browned.
Add the sauerkraut, chopped cabbage, and water; cover and simmer on low for 2 hours.
Add sliced sausage, prunes, paprika, and bay leaf, and simmer for another 30 minutes.
Once the liquid has reduced and everything is well combined, it's ready. It tastes even better reheated the next day.

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