Bigos
(Hunter's Stew)

lunch dinner polish stew main course traditional comfort food slow cooked
Polish Prep Time: 30 minutes Cook Time: 2 hours Servings:

A rich, hearty Polish stew made with sauerkraut, fresh cabbage, various meats, and spices, perfect for cold days.

Ingredients

  • 500 g sauerkraut (drained)
  • 400 g green cabbage (shredded)
  • 300 g pork shoulder (cubed)
  • 200 g Polish kielbasa (sliced)
  • 100 g smoked bacon (diced)
  • 1 medium yellow onion (chopped)
  • 20 g dried wild mushrooms (soaked and chopped)
  • 2 tbsp tomato paste
  • 2 leaves bay leaves
  • 5 pieces allspice berries
  • 0.5 tsp black pepper (ground)
  • 30 g unsalted butter

Instructions

  1. In a large pot, melt unsalted butter and sauté yellow onion until translucent.
  2. Add smoked bacon and fry until slightly crispy, then add pork shoulder and brown all sides.
  3. Stir in Polish kielbasa, sauerkraut, green cabbage, and dried wild mushrooms.
  4. Add tomato paste, bay leaves, allspice berries, and black pepper. Mix well.
  5. Cover with water and bring to a simmer. Cook gently for 2 hours, stirring occasionally.
  6. Adjust seasoning and serve hot. Best made a day ahead for deeper flavor.