Bigos (Polish Hunter's Stew)
In short: Hunter's stew of sauerkraut and fresh cabbage slowly cooked with pork, smoked sausage, bacon, dried mushrooms and prunes, even better when reheated. It takes about 3 h 40 min in total and makes 10 servings.
- Prep
- 40 min
- Cook
- 3 h
- Resting
- 30 min
- Total
- 3 h 40 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 350 kcal
Every Polish family has its own bigos, and each one claims theirs is the best. This hunter's stew layers sauerkraut and fresh cabbage with several kinds of meat and sausage, plus dried mushrooms and prunes, and cooks slowly for hours. It improves each time it is reheated, so many cooks make it days ahead. It is a fixture of Christmas, New Year and winter gatherings, served with rye bread.
Instructions
- Soak the dried mushrooms in 250 ml (1 cup) hot water for 30 minutes. Lift them out, chop finely and strain the soaking liquid through a paper towel. Taste the sauerkraut and rinse it briefly if it is very sour, then squeeze it dry and chop roughly.
- Heat the fat in a large heavy pot over medium-high heat. Brown the pork in two batches, 6 to 8 minutes each, and set aside.
- Cook the bacon in the same pot for 5 minutes, then add the onions and cook for 8 minutes, until soft. Add the sausage and cook for 3 minutes. Stir in the tomato paste for 1 minute.
- Add the sauerkraut, fresh cabbage, mushrooms and their liquid, prunes, bay leaves, allspice, marjoram, pepper and juniper. Return the pork and pour in the wine and water.
- Bring to a boil, then cover and simmer on low heat for 2 to 2 1/2 hours, stirring now and then and adding a little water if it dries out, until the pork is tender and the cabbage is soft and dark.
- For the best flavor, cool the bigos and refrigerate it overnight. Reheat gently the next day, taste and adjust the salt and pepper, and serve hot with rye bread or boiled potatoes.
Tips
- If the bigos tastes too sour, stir in a grated apple or a teaspoon of sugar. If it tastes flat, add a splash of red wine and a pinch of paprika.
- Use whatever good meats you have, such as roast pork, beef, venison or leftover roast chicken. The mix of fresh and smoked meats is what gives bigos its depth.
Questions and answers
How long does bigos keep, and can I freeze it?
Up to 5 days in the fridge, and it improves with each reheating. Freeze it in portions for up to 3 months and thaw overnight.
What does bigos taste like?
Savory, smoky and pleasantly sour, with a hint of sweetness from the prunes. The cabbage turns silky and the meat becomes very tender.
What do you serve with bigos?
Dark rye bread or boiled potatoes are the usual partners. It is also a filling main dish for winter parties and the days after Christmas.
How long does it take to make Bigos (Polish Hunter's Stew)?
About 3 h 40 min in total: 40 min of preparation and 3 h of cooking.
How many calories are in Bigos (Polish Hunter's Stew)?
About 350 kcal per serving, with 17 g of protein, 15 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 15 g |
| Fat | 24 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
