Polish Hunter's Stew (Bigos): A Hearty Cabbage Recipe

Polish hunter’s stew, or bigos, is a slow-braised dish of cabbage, sauerkraut, meat, and often mushrooms, with recipes varying from household to household. A long, gentle simmer lets the ingredients meld into a savory, tangy stew that is especially satisfying with rye bread or potatoes.

Ingredients

1 ounce (28 g) dried porcini or other dried wild mushrooms
1 cup (240 ml) hot water, for soaking the mushrooms
1½ pounds (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
1 tablespoon (15 ml) neutral oil, such as canola oil
12 ounces (340 g) smoked kielbasa, sliced into ½-inch (1.25 cm) rounds
1 medium yellow onion, about 1 cup (150 g) chopped
2 cloves garlic, about 2 teaspoons (10 g) minced
1 pound (450 g) green cabbage, cored and thinly sliced, about 6 cups (1.4 L)
16 ounces (450 g) sauerkraut, drained, about 2 cups (475 ml)
2 tablespoons (30 g) tomato paste
1 cup (240 ml) low-sodium chicken stock or water
2 tablespoons (30 ml) red wine vinegar, plus more to taste
2 bay leaves
1 teaspoon (2 g) dried marjoram
½ teaspoon (1 g) caraway seeds, lightly crushed
¼ teaspoon (0.5 g) black pepper
½ teaspoon (3 g) fine salt, plus more to taste
4 ounces (115 g) pitted prunes, roughly chopped (about ¾ cup / 100 g)

Instructions

Soak the mushrooms and prepare the ingredients. Put the dried mushrooms in a small heatproof bowl and cover with 1 cup (240 ml) hot water. Leave them to soften for 20 minutes while you cut the pork, sausage, onion, cabbage, and prunes. Lift the mushrooms out, chop them, and set them aside. Pour the soaking liquid through a fine sieve or a coffee filter to catch grit; keep the strained liquid for the stew.
Brown the pork. Pat the pork dry and season it with the salt and pepper. Heat the oil in a large, heavy Dutch oven over medium-high heat. Working in batches so the pan is not crowded, brown the pork on a few sides, about 10 to 12 minutes total. Transfer it to a plate. Browning in batches helps the meat color instead of releasing moisture and steaming.
Cook the sausage and aromatics. Add the kielbasa to the same pot and cook for about 5 minutes, turning once, until lightly browned. Transfer it to the plate with the pork. Add the onion and cook for 5 minutes, stirring and scraping up browned bits. Stir in the garlic and tomato paste and cook for 30 seconds, just until fragrant.
Build the stew. Add the strained mushroom liquid, stock, vinegar, bay leaves, marjoram, and caraway. Stir to loosen any browned bits on the bottom. Add the pork and any juices on the plate, chopped mushrooms, sliced cabbage, sauerkraut, and prunes. Stir well; the pot will be full, but the cabbage will shrink as it cooks.
Simmer until tender. Bring the mixture just to a simmer, then cover and turn the heat to low. Cook gently for 2 hours, stirring every 20 to 30 minutes and checking that the bottom is not scorching. If the stew looks dry or begins to stick, add a splash of water or stock. Keep the heat low: big, vigorous bubbles can make the meat tough and cause the cabbage to catch.
Check the pork and adjust the seasoning. The pork should be fork-tender. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; check the center of a large piece with a food thermometer and let it rest for 3 minutes before serving. The pork will usually cook well beyond that temperature during the braise, which is what makes it tender. Remove the bay leaves, taste, and add salt or a little more vinegar if needed. Serve hot.

Tips

Choose sauerkraut to suit your taste. Draining it gives the stew a balanced tang. If your sauerkraut is very salty or sharply sour, rinse it briefly and drain it well; if you like a punchier bigos, leave it unrinsed and add the vinegar gradually at the end.
Dried mushrooms add depth. Porcini are traditional in many versions but can be expensive or hard to find. Dried shiitake mushrooms work too, with a slightly different, more earthy flavor. For a convenient substitute, use 8 ounces (225 g) sliced fresh cremini mushrooms, brown them with the onion, and replace the soaking liquid with an extra cup of stock.
Do not crowd the pork while browning. If all the cubes do not fit in a single layer, brown them in batches. A dark brown sear adds flavor; black, burnt bits can make the stew bitter, so lower the heat if the fond on the pot bottom starts to burn.
Keep the simmer gentle and stir the bottom. Cabbage and sauerkraut settle as they soften. Stirring every 20 to 30 minutes helps prevent sticking, and a small splash of liquid is enough if the pot looks dry. Bigos should be moist and spoonable, not soupy.

Serving Suggestions

Serve bigos hot in shallow bowls, with rye bread or crusty sourdough for scooping up the cabbage and sauce. Boiled or mashed potatoes are another good pairing, especially if you want a more filling plate. A spoonful of mustard at the table can complement the smoky sausage and tart sauerkraut, but it is optional; taste the stew first, since the sauerkraut already brings plenty of sharpness.

For a simple meal, pair the stew with a crisp green salad dressed with vinegar or lemon. The fresh, lightly acidic side balances the slow-cooked richness without competing with the stew’s savory flavor. Bigos also works well as a make-ahead dish for a casual gathering: reheat it thoroughly in a covered pot and serve it straight from the stove, with bread and any sides arranged separately.

Variations

There is no single fixed ingredient list for bigos. Pork and smoked sausage make a practical, flavorful combination here, while other versions use a mixture of meats, different proportions of fresh cabbage and sauerkraut, or additional dried fruit. You can replace up to half of the pork with 1 pound (450 g) boneless beef chuck cut into cubes; brown it in the same way, then allow the stew to simmer until both meats are tender. The beef gives the dish a deeper, more robust flavor and may need a little extra cooking time.

For a milder, less smoky pot, use 12 ounces (340 g) cooked Polish sausage or another fully cooked smoked sausage with a gentler smoke level. For a meat-free variation, omit the pork and kielbasa, use 1 pound (450 g) sliced mushrooms and 1½ cups (360 ml) vegetable stock, and add 1 cup (180 g) cooked white beans near the end. That version will be less rich and will not have the characteristic meaty flavor, but the cabbage, sauerkraut, and mushrooms still make a substantial stew.

You can also adjust the balance of cabbage and sauerkraut. For a more tangy result, replace up to ½ pound (225 g) of the fresh cabbage with another ½ pound (225 g) drained sauerkraut. For a gentler, sweeter-tasting stew, use 1½ pounds (680 g) fresh cabbage and 8 ounces (225 g) sauerkraut, then taste before adding the vinegar. Keep the total cabbage amount close to the recipe so the pot has enough liquid and space to cook evenly.

Storage and Reheating

Refrigerate leftover bigos within 2 hours of cooking in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. The flavors often become more blended after a night chilled, so leftovers can be especially satisfying, but they still need safe storage and thorough reheating.

To reheat a larger amount, warm it in a covered saucepan or Dutch oven over low to medium-low heat, stirring occasionally and adding a splash of water or stock if it has thickened. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Individual portions can be microwaved in a microwave-safe dish, covered loosely and stirred partway through; check that the middle reaches 165°F (74°C) before eating.

For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The cabbage will soften further after freezing and thawing, but the stew remains suitable for serving. Do not leave the pot at room temperature to cool for several hours; portioning it into shallow containers helps it chill more quickly.

Frequently Asked Questions

What does “bigos” mean, and is it the same as hunter’s stew?
Bigos is the Polish name commonly used for hunter’s stew. It refers to a family of slow-cooked cabbage and meat dishes rather than one exact recipe. Ingredients and proportions vary, so this version is a practical take on the familiar combination of pork, sausage, fresh cabbage, sauerkraut, and mushrooms.

Can I make bigos without sauerkraut?
You can, but the result will be much milder and less tangy than the usual style. Replace the sauerkraut with the same weight of sliced cabbage and add vinegar gradually to taste. The sauerkraut contributes both acidity and a fermented cabbage flavor, so vinegar alone will not reproduce it exactly.

Can I make this recipe in a slow cooker?
Yes. Brown the pork and sausage and cook the onion, garlic, and tomato paste in a skillet first; this preserves the browned flavor that a slow cooker cannot create. Transfer everything to the slow cooker and cook on low until the pork is fork-tender, usually about 7 to 8 hours, checking your appliance’s instructions. Add liquid only as needed, since a slow cooker loses less moisture than a Dutch oven.

Why is my bigos watery?
Different cabbage and sauerkraut release different amounts of liquid, and a tight-fitting lid traps moisture. Simmer the stew uncovered for 10 to 15 minutes at the end, stirring often, until it reaches the consistency you like. Avoid turning the heat up too high; a gentle uncovered simmer evaporates excess liquid without scorching the cabbage.

Can I prepare the stew a day ahead?
Yes. Cool and refrigerate it promptly in shallow containers, then reheat it the next day to 165°F (74°C). If you plan to serve it later, keep it refrigerated rather than leaving it out. The stew thickens as it chills, so stir in a little stock or water while reheating if needed.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

Polish Hunter’s Stew (Bigos): A Hearty Cabbage Recipe