Bigos
The Quirky Foodster Team
Ingredients
- Sauerkraut, drained — 500 g (1 lb 2 oz)
- Fresh cabbage, shredded — 300 g (10.5 oz)
- Pork shoulder, cubed — 300 g (10.5 oz)
- Kielbasa sausage, sliced — 200 g (7 oz)
- Bacon, chopped — 100 g (3.5 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Dried mushrooms, soaked and chopped — 4
- Tomato paste — 2 tbsp
- Bay leaf — 1
- Juniper berries — 5
- Water or stock — 480 ml (16 fl oz)
- Salt and pepper — to taste
Method
- Cook the bacon in a large pot until crisp, then remove and set aside, reserving the fat.
- In the same fat, brown the pork shoulder on all sides; set aside.
- Sauté the onion and garlic in the pot until softened.
- Add the sauerkraut, fresh cabbage, browned pork, bacon, kielbasa, soaked mushrooms, tomato paste, bay leaf and juniper berries.
- Add the water or stock, and bring to a simmer.
- Cover and cook over low heat for 2–2.5 hours, stirring occasionally, until everything is very tender and the flavours have melded.
- Season with salt and pepper.
- Let rest, ideally overnight, and reheat before serving for the best flavour.
Introduction: A hearty stew of sauerkraut, cabbage and mixed meats slow-cooked together, often called Poland's national dish.
Cultural Background: Bigos, sometimes called 'hunter's stew', holds a place of deep culinary pride in Poland, its long, slow cooking process and combination of meats and sauerkraut making it a beloved dish that reportedly tastes even better reheated the next day.
Tips: Bigos is famously even better the next day, so consider making it ahead and reheating for the fullest flavour development. Stir occasionally during the long simmer to prevent sticking on the bottom of the pot.
Variations: Add a splash of red wine for extra depth. Use different combinations of meats and sausages according to what's available.
Storage: Refrigerate in an airtight container for up to 5 days; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
FAQs:
Q: Why is bigos better the next day?
A: The long resting time allows the flavours from the sauerkraut, meats and spices to meld and deepen further, a quality Polish cooks have long recognised.
Q: What does 'bigos' mean?
A: It's sometimes called 'hunter's stew' in English, reflecting its hearty, rustic origins.
- Sauerkraut, drained — 500 g (1 lb 2 oz)
- Fresh cabbage, shredded — 300 g (10.5 oz)
- Pork shoulder, cubed — 300 g (10.5 oz)
- Kielbasa sausage, sliced — 200 g (7 oz)
- Bacon, chopped — 100 g (3.5 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Dried mushrooms, soaked and chopped — 4
- Tomato paste — 2 tbsp
- Bay leaf — 1
- Juniper berries — 5
- Water or stock — 480 ml (16 fl oz)
- Salt and pepper — to taste
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