Bigos, often called hunter’s stew, is a rich and hearty Polish dish made with sauerkraut, fresh cabbage, a variety of meats, and dried mushrooms. It’s a slow-simmered stew that improves with time, making it perfect for feeding a crowd or enjoying over several days. This recipe delivers deep, complex flavors from the combination of smoky sausage, tender pork, and tangy sauerkraut, balanced by the sweetness of prunes and the earthiness of mushrooms.
Ingredients
- 1 lb (450 g) sauerkraut, rinsed and drained
- 1 lb (450 g) fresh white cabbage, shredded
- 1 lb (450 g) boneless pork shoulder, cut into 1-inch cubes
- 1/2 lb (225 g) kielbasa sausage, sliced into 1/2-inch rounds
- 1/2 lb (225 g) smoked bacon, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) dry red wine (optional, or more broth)
- 1 oz (30 g) dried porcini mushrooms
- 1/2 cup (80 g) pitted prunes, chopped
- 1 bay leaf
- 1 tsp (2 g) caraway seeds
- 1 tsp (5 g) smoked paprika
- 1/2 tsp black pepper
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) vegetable oil
Instructions
- Place the dried mushrooms in a small bowl and cover with 1 cup (240 ml) of hot water. Let soak for 20 minutes. Remove the mushrooms with a slotted spoon, chop them, and set aside. Strain the soaking liquid through a fine sieve and reserve.
- In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the pork shoulder and cook until browned on all sides, about 5-7 minutes. Remove the pork with a slotted spoon and set aside.
- In the same pot, add the bacon and cook until crisp, about 5 minutes. Add the kielbasa and cook for another 3 minutes, until lightly browned. Remove the meats with a slotted spoon and set aside with the pork.
- Add the onion to the pot and cook over medium heat until softened, about 4 minutes. Add the garlic, caraway seeds, smoked paprika, and tomato paste, and cook for 1 minute, stirring constantly.
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2 minutes.
- Add the sauerkraut, fresh cabbage, reserved mushroom liquid, beef broth, bay leaf, and black pepper. Stir to combine.
- Return the browned pork, bacon, and kielbasa to the pot. Add the chopped mushrooms and prunes. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour.
- After 1 hour, stir the bigos well. Continue to simmer uncovered for another 1 hour to 1 hour 30 minutes, stirring occasionally, until the stew is thick and the flavors have melded. The cabbage should be very tender.
- Taste and adjust seasoning with salt and pepper. Remember that sauerkraut and bacon are already salty, so add salt sparingly.
- Remove the bay leaf before serving. For the best flavor, let the bigos rest for at least 30 minutes, or refrigerate overnight and reheat the next day (it tastes even better!).
Tips
- Rinse the sauerkraut if you prefer a milder flavor. If you like it tangy, rinse only lightly or not at all.
- Use a mix of meats – leftover roasted pork, ham, or even game meat can be added. The more variety, the richer the stew.
- Don’t rush the simmer. The long, slow cooking breaks down the cabbage and allows the flavors to develop. A minimum of 2 hours is recommended.
- Make it ahead. Bigos is one of those dishes that tastes better the next day. Make it a day in advance and reheat gently.
Serving Suggestions
Serve bigos hot, with a slice of crusty rye bread or boiled potatoes on the side. It’s also excellent with a dollop of sour cream and a sprinkle of fresh dill. For a heartier meal, pair it with mashed potatoes or buttered egg noodles.
Variations
- Vegetarian Bigos: Replace the meat with extra mushrooms (like cremini or shiitake) and use vegetable broth. Add a can of drained cannellini beans for protein.
- Spicy Bigos: Add a chopped chili pepper or a teaspoon of red pepper flakes along with the onion.
- Smokier Flavor: Use smoked pork neck or add a few drops of liquid smoke.
- Fruit Variation: Some recipes add chopped apples or dried apricots along with the prunes for extra sweetness.
Storage and Reheating
Refrigerate bigos in an airtight container within 2 hours of cooking. It will keep for up to 4 days in the refrigerator. The flavor actually improves after a day or two. To freeze, place cooled bigos in freezer-safe containers or bags, removing as much air as possible. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium-low heat, adding a splash of broth or water if it’s too thick. You can also reheat individual portions in the microwave. Ensure the stew reaches a safe minimum internal temperature of 165°F (74°C) when reheating leftovers.
Frequently Asked Questions
Can I make bigos in a slow cooker? Yes, brown the meats and sauté the onion first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
What is the best meat for bigos? Traditionally, bigos uses a mix of meats like pork shoulder, kielbasa, bacon, and sometimes game. You can use any combination of smoked and fresh meats you like.
My bigos is too sour. How can I fix it? Add a teaspoon of sugar or a bit of honey to balance the acidity. You can also stir in a tablespoon of tomato paste or a grated carrot.
Can I use fresh cabbage instead of sauerkraut? Yes, but you’ll lose the characteristic tang. Use all fresh cabbage and add a tablespoon of vinegar or lemon juice to mimic the sourness.
How long does bigos last? Properly stored in the refrigerator, bigos will last for 3-4 days. It also freezes well for up to 3 months.
Should bigos be thick or soupy? Bigos should be thick and stew-like, not soupy. If it’s too thin, simmer uncovered longer to reduce. If it’s too thick, add a little broth or water.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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