Bigos (hunter’s stew)
Poland’s hunter’s stew: sauerkraut and fresh cabbage slowly cooked with pork, smoked sausage, mushrooms and prunes. Even better the next day.
- 180 min30 prep · 150 cook
- MediumDifficulty
- 410 kcalper serving
Ingredients
- Sauerkraut, drained1 kg
- White cabbage, shredded400 g
- Pork shoulder, diced400 g
- Kielbasa or smoked sausage, sliced300 g
- Smoked bacon, diced150 g
- Onions2
- Dried wild mushrooms20 g
- Prunes, chopped8
- Tomato paste2 tbsp
- Dry red wine250 ml
- Bay leaves2
- Allspice berries5
- Caraway seeds1 tsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the mushrooms in 250 ml hot water, then chop them and keep the soaking liquid.
- 2
In a large pot, render the bacon, then brown the pork and the sausage in its fat.
- 3
Add the chopped onions and cook until soft, then stir in the tomato paste.
- 4
Add the sauerkraut, fresh cabbage, mushrooms with their liquid, prunes, wine, bay, allspice and caraway.
- 5
Cover and simmer very gently, stirring now and then, until everything is soft and dark. Add water if it gets dry.
- 6
Season and serve with rye bread or boiled potatoes.
Tips and questions
- Is bigos really better the next day?
- Yes. In Poland it’s often reheated over two or three days, and the flavours deepen each time. It keeps 5 days in the fridge.
- My sauerkraut is very sour. What do I do?
- Rinse it briefly in cold water and squeeze it before adding. The fresh cabbage and prunes also soften the sourness.
- Can I freeze it?
- Yes, it freezes very well for up to 3 months.
Enjoy your meal!
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