Bigos

Name: Bigos
Cook time: 175 min
Total time: 175 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 1 kg Sauerkraut, rinsed and drained; 1/2 head of Green Cabbage, thinly shredded, ~500 g; 500g Pork Shoulder, cut into 2–3 cm chunks; 300g Chuck Beef, cut into 2–3 cm chunks; 300g Smoked Kielbasa, Polish sausage, sliced; 150g Smoked Bacon, diced; 2 large Onions, chopped; 3 cloves of Garlic, sliced; 30g Dried Porcini Mushrooms; 9 Prunes, pitted, halved (dried plums); 2 tbsp Tomato Paste; 250ml Dry Red Wine; 500ml Beef Stock, or pork stock; 3 leaves of Bay Leaf; 8 berries of Allspice Berries; 5 berries of Juniper Berries, lightly crushed; 1 tsp Caraway Seeds; 1 tsp Dried Marjoram; 1 tsp Black Peppercorns; 2 tbsp Lard, or neutral oil; Some Salt, to taste

Bigos is a deeply comforting Polish hunter’s stew where tangy sauerkraut and tender braised meats mingle with smoky sausage and sweet prunes for a rich, layered flavor. Slowly simmered until the meats fall apart and the cabbage melts into the sauce, this hearty dish is best made ahead so the flavors can mellow and deepen. Serve with crusty bread or boiled potatoes for a soul-warming meal.

Bigos is a deeply comforting Polish hunter’s stew where tangy sauerkraut and tender braised meats mingle with smoky sausage and sw... Show more

Traditional Eastern European Recipe

Health Grade

A- · Excellent

Time

2 hrs30 min

Price

3,92 €

Calories

749 kcal

meal prep

one pot

high protein

low carb

Method

Prep everything

Cover the Dried Porcini Mushrooms with hot water and let them soak for 20 minutes; strain them and save the soaking liquid. While they soften, prep the rest: if the Sauerkraut still tastes very sharp, give it one quick rinse and squeeze it dry, thinly shred the Green Cabbage, chop the Onion, slice the Garlic, cut the Pork Shoulder and Chuck Beef into 2–3 cm chunks, slice the Smoked Kielbasa, dice the Smoked Bacon, halve the Prunes, and lightly crush the Allspice Berries, Juniper Berries, and Black Peppercorns. Measure out the Caraway Seeds, Bay Leaf, Dried Marjoram, Tomato Paste, Dry Red Wine, Beef Stock, Lard, and Salt so they’re all ready when the pot starts moving.

Render the bacon

Set a large heavy pot over medium-high heat and melt the lard. Add the bacon and cook, stirring often, until the pieces are browned and the fat is rendered, about 6–8 minutes. Lift the bacon out with a slotted spoon and leave the fat in the pot.

Brown the meats

Add the pork and beef in batches so the pot stays hot, and sear them until each piece has a deep brown crust, about 3–4 minutes per side. Transfer the browned meat to a bowl and add a little more lard only if the pot looks dry.

Deglaze the pot

Lower the heat to medium and add the onion. Cook, stirring and scraping up the browned bits, until it turns soft and translucent, 5–7 minutes. Stir in the garlic and tomato paste and cook for 1 minute, then pour in the red wine and let it bubble for 2 minutes more, until the sharp alcohol smell fades and the liquid starts to look glossy.

Simmer the stew

Stir in the cabbage, sauerkraut, porcini and their strained soaking liquid, stock, prunes, bay leaf, allspice, juniper, caraway, peppercorns, and marjoram. Return the bacon, pork, and beef to the pot; it will look crowded at first, but the cabbage will collapse quickly. Bring everything to a gentle simmer, then cover partially and cook for 60 minutes, stirring now and then and keeping the heat low enough that the surface barely blips.

Add the kielbasa

Stir in the kielbasa and simmer for 30 minutes more, with the lid just ajar or off, until the sausage is hot, the cabbage is silky, and the stew is thick and glossy. Taste and season with salt as needed.