Bigos is Poland’s hearty hunter’s stew, a slow-simmered combination of sauerkraut, fresh cabbage, pork, smoked sausage, mushrooms, and dried fruit.
Gentle cooking and a rest overnight allow the cabbage, sausage, and meat to meld into a deeply savory stew with a subtle sweet-tart finish.
Bigos improves with reheating, so make it a day ahead when possible. Add a splash of stock if the pot thickens too much overnight.
Serving Suggestions
Serve hot with rye bread, boiled potatoes, or buckwheat. A spoonful of sharp mustard and a crisp pickle balance the richness.
Recipe Notes
Refrigerate for up to 4 days or freeze in portions for up to 3 months. Reheat slowly on the stove.
Polish Bigos Hunter’s Stew
A rich Polish hunter’s stew of sauerkraut, cabbage, pork, smoked sausage, mushrooms, and dried plums.
Ingredients
Equipment
Method
Brown the meat:
- Heat a Dutch oven over medium-high heat. Brown the pork in batches and transfer it to a plate.
- Add the kielbasa and cook for 3 minutes until lightly browned. Transfer it with the pork.
Build the stew:
- Cook the onion and mushrooms in the pot for 6 minutes until softened.
- Stir in the tomato paste, sauerkraut, fresh cabbage, prunes, bay leaves, stock, wine, pork, and sausage.
- Bring to a simmer, cover, reduce the heat to low, and cook for 90 minutes, stirring occasionally.
Rest and serve:
- Taste and season with salt and pepper. Remove the bay leaves.
- Serve immediately or cool and refrigerate overnight for deeper flavor.
- Reheat gently and serve with rye bread or potatoes.
Nutrition
Notes
- If the sauerkraut is very salty, rinse it briefly before chopping.
- Bigos can include a mixture of pork, beef, or game meats.
- The stew should be thick, not soupy; simmer uncovered briefly if needed.
