Bigos in Polish
8 servings
210 minutes
Bigos in Polish is one of the most iconic dishes of Polish cuisine, rooted in medieval times. Its essence is a combination of different types of meat with two kinds of cabbage, prunes, mushrooms, and aromatic spices. Slow cooking gives bigos a rich flavor where the sourness of sauerkraut, sweetness of prunes, and spiciness of caraway harmoniously intertwine. Traditionally prepared in large quantities as its taste improves each day. This dish is often served in winter when something hearty and warming is desired. Bigos can be eaten as a standalone dish or paired with bread, potatoes, or porridge. Its rich aroma, deep flavor, and tender texture make it a favorite for family lunches and festive gatherings.
1
Thaw the mushrooms (keep the liquid), slice them into strips and set aside.
- Frozen porcini mushrooms: 100 g
2
Chop fresh cabbage and fry in vegetable oil for 10 minutes.
- White cabbage: 300 g
- Vegetable oil: 2 tablespoons
3
Cut the prunes into strips, add to the cabbage, season with salt and pepper, mix well, and transfer everything to a separate bowl.
- Prunes: 10 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Cut the bacon into cubes and fry in a hot pan for 5 minutes, then add the chopped meat to the bacon. Season with salt and pepper, add cumin, and fry for another 5 minutes. Pour in 200 ml of water, stir, cover, and simmer for 10 minutes.
- Bacon: 300 g
- Pork: 400 g
- Caraway: 2 tablespoons
- Water: 300 ml
5
Use a slotted spoon to pick the meat and set it aside in a separate dish. Collect the broth and mix it well with starch.
- Starch: 1 teaspoon
6
If the sauerkraut is long, cut it into shorter segments.
7
Slice the onion into half rings, peel the apple and cut it into cubes.
- Onion: 1 piece
- Sour apples: 1 piece
8
Sauté the onion for 3 minutes, then add mushrooms, apple, sauerkraut, mushroom juice, 100 ml of water, and red wine. Mix everything well, pour in the broth with starch, and simmer for 10 minutes. Turn off the heat, add the sautéed fresh cabbage, sugar, and marjoram, then mix everything well.
- Onion: 1 piece
- Frozen porcini mushrooms: 100 g
- Sour apples: 1 piece
- Sauerkraut: 700 g
- Water: 300 ml
- Dry red wine: 100 ml
- Starch: 1 teaspoon
- Sugar: 0.3 teaspoon
- Marjoram: 2 tablespoons
9
In a duck pot or a thick-bottomed pot, place half of the cabbage, then all the meat, and then again the cabbage.
- White cabbage: 300 g
- Pork: 400 g
10
Place the tomato halves on top, pour 100 ml of their juice over. Put the pot on low heat and simmer covered for 2 hours, checking that the liquid doesn't evaporate. If it does, add water or broth.
- Tomatoes in their own juice: 200 g
- Water: 300 ml
11
Stir after 2 hours and serve.
