Polish
Bigos
A traditional Polish hunter’s stew of sauerkraut, fresh cabbage, smoked sausage, pork, dried mushrooms, and prunes slowly cooked until deep, tangy, and rich. It tastes best after resting and being reheated, as is customary in Polish homes.
Watch it madeFood Wishes · 9:05
Ingredients
- Sauerkraut300g
- Fresh white cabbage, thinly sliced250g
- Pork shoulder, cut into small cubes180g
- Polish smoked kielbasa, sliced150g
- Smoked bacon or boczek, diced60g
- Dried porcini mushrooms10g
- Hot water, for soaking mushrooms1 cup
- Onion, finely chopped1 small
- Pitted prunes, chopped4
- Tomato paste1 tbsp
- Dry red wine1/3 cup
- Bay leaf1
- Allspice berries3
- Juniper berries, lightly crushed3
- Caraway seeds1/2 tsp
- Black pepper1/2 tsp
- Saltto taste
- Lard or neutral oil1 tbsp
Method
- Place the dried porcini mushrooms in 1 cup of hot water and soak for 20 minutes.
- Lift the mushrooms from the soaking liquid, chop them finely, and reserve the soaking liquid, leaving any grit behind.
- Taste the sauerkraut and rinse it briefly only if it is very sharp, then drain and chop it roughly.
- Heat the lard or oil in a heavy pot over medium-high heat.
- Brown the pork shoulder on all sides, then transfer it to a plate.
- Add the bacon to the same pot and cook until it releases its fat and begins to crisp.
- Add the kielbasa and cook until lightly browned, then transfer it to the plate with the pork.
- Add the onion to the pot and cook until soft and golden.
- Stir in the tomato paste and cook for 1 minute.
- Add the fresh cabbage, sauerkraut, chopped mushrooms, reserved mushroom soaking liquid, wine, bay leaf, allspice, juniper, caraway, black pepper, browned pork, bacon, and kielbasa.
- Bring the stew to a gentle simmer, then cover partly and cook over low heat for 1 hour 45 minutes, stirring occasionally and adding a splash of water if it becomes dry.
- Stir in the chopped prunes and simmer uncovered for 20 to 30 minutes, until the cabbage is soft and the stew is thick and glossy.
- Taste and season with salt only after the stew has reduced, since the sauerkraut and smoked meats are already salty.
- Let the bigos rest for at least 30 minutes before serving, or cool it overnight and reheat gently for the most traditional flavor.
Common questions
Can I substitute ingredients in bigos if I can’t find Polish kielbasa or prunes?
Yes. Use any smoky cooked sausage for kielbasa, and smoked ham or pancetta if you can’t get boczek. If you dislike prunes, leave them out or replace with a few chopped dried apricots for mild sweetness.
How long does bigos need to cook for the best flavor?
After combining everything, simmer it low and slow for at least 2 hours, and ideally 3–4 hours. Bigos tastes even better the next day, after the flavors meld and the cabbage softens fully.
What are the most common mistakes when making bigos?
Don’t rush the simmer or boil it hard, or the meat can turn dry and the flavors become harsh. Also avoid over-rinsing sauerkraut, since too much washing removes the sour depth that defines the dish.
How should I store bigos, and how long does it keep?
Cool it quickly, then refrigerate in a covered container for up to 4–5 days. It also freezes well for about 2–3 months. The flavor usually improves after a day or two in the fridge.
What should I serve with bigos?
Serve bigos hot with rye bread, boiled potatoes, or a simple boiled potato side. It’s rich and hearty, so plain accompaniments work best. A sharp mustard on the side is also a classic option.