Ingredients
500 g sauerkraut, drained and chopped
500 g white cabbage, shredded
400 g pork shoulder, cubed
300 g kielbasa sausage, sliced
150 g smoked bacon, diced
1 large onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 tsp sweet paprika
1/2 tsp caraway seeds
2 bay leaves
1 tbsp vegetable oil
2 cups beef or pork broth
Salt and black pepper, to taste
Instructions
1. Heat oil in a large pot over medium heat.
2. Add bacon and cook until fat is rendered.
3. Add pork and brown on all sides.
4. Stir in onion and cook until softened.
5. Add garlic, tomato paste, paprika, and caraway seeds.
6. Add sauerkraut, fresh cabbage, bay leaves, and broth.
7. Bring to a gentle simmer, cover, and cook for 1 1/2–2 hours, stirring occasionally.
8. Season with salt and pepper to taste.
9. Serve hot.
Notes
• Bigos tastes even better the next day.
• Traditionally served with rye bread or potatoes.
• Can be frozen and reheated without losing flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Simmered
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 135mg
Keywords: bigos stew, polish hunters stew, traditional polish bigos