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Polish bigos hunter's stew with sauerkraut, cabbage, smoked sausage, pork, dried plums, and rye bread in an earthenware bowl.

Polish Bigos Hunter's Stew

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A rich Polish hunter's stew of sauerkraut, cabbage, pork, smoked sausage, mushrooms, and dried plums.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Polish
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Bigos
  • 2 lb sauerkraut drained and roughly chopped
  • 1 lb green cabbage shredded
  • 1 lb boneless pork shoulder cubed
  • 12 oz smoked kielbasa sliced
  • 1 medium yellow onion diced
  • 8 oz cremini mushrooms sliced
  • 1/2 cup dried prunes chopped
  • 2 cups chicken stock
  • 1 cup dry red wine or extra stock
  • 2 tbsp tomato paste
  • 2 large bay leaves

Equipment

  • Large Dutch oven
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Ladle

Method
 

Brown the meat:
  1. Heat a Dutch oven over medium-high heat. Brown the pork in batches and transfer it to a plate.
  2. Add the kielbasa and cook for 3 minutes until lightly browned. Transfer it with the pork.
Build the stew:
  1. Cook the onion and mushrooms in the pot for 6 minutes until softened.
  2. Stir in the tomato paste, sauerkraut, fresh cabbage, prunes, bay leaves, stock, wine, pork, and sausage.
  3. Bring to a simmer, cover, reduce the heat to low, and cook for 90 minutes, stirring occasionally.
Rest and serve:
  1. Taste and season with salt and pepper. Remove the bay leaves.
  2. Serve immediately or cool and refrigerate overnight for deeper flavor.
  3. Reheat gently and serve with rye bread or potatoes.

Nutrition

Calories: 470kcalCarbohydrates: 31gProtein: 28gFat: 25gSaturated Fat: 9gCholesterol: 75mgSodium: 1350mgFiber: 8gSugar: 13g

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.