Bigos with cabbage
4 servings
300 minutes
Bigos with cabbage is a traditional Polish dish loved for its richness and complex flavor. Its history dates back to ancient times when hunters cooked bigos over a fire using meat, cabbage, and spices. Today it symbolizes Polish cuisine, warming on cold days. Tender pork infused with the tang of kefir combines with the softness of potatoes and the freshness of cabbage to create a harmony of taste. Fried onions add a sweet depth to the dish, while black pepper and butter complete its aroma. Bigos is perfect for both everyday dinners and festive gatherings. Its thick texture makes it especially cozy, and its rich flavor develops even more the next day.
1
Marinate the meat in kefir for 2 hours.
- Fat-free kefir: 1 l
2
Chop the onion and sauté it in olive oil in a wide pot.
- Onion: 1 head
- Olive oil: to taste
3
Add diced pork and fry.
- Pork: 400 g
4
Pour some water and add sliced potatoes to it.
- Potato: 6 pieces
5
Add the chopped cabbage after 15 minutes. Take 1 small head of cabbage.
- White cabbage: 1 piece
6
Drop a few small pieces of butter on top. Stir to prevent burning, adding salt and pepper.
- Butter: to taste
- Salt: to taste
- Black peppercorns: to taste
