Bigos

Name: Bigos
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 400g sauerkraut; 300g fresh cabbage, shredded; 200g kielbasa, sliced; 200g pork shoulder, cubed; 30g dried porcini mushrooms; 1 onion, diced; 3 tbsp tomato paste; 1 tsp caraway seeds; 5 juniper berries; 200ml red wine; 2 bay leaves

Poland's hunter's stew — fermented sauerkraut braised slowly with mixed meats, dried mushrooms and juniper.

Total time

150 min

Prep

30 min

Cook

120 min

Difficulty

medium

Cuisine

Polish

Ingredients

400gsauerkraut

300gfresh cabbage, shredded

200gkielbasa, sliced

200gpork shoulder, cubed

30gdried porcini mushrooms

1onion, diced

3 tbsptomato paste

1 tspcaraway seeds

5juniper berries

200mlred wine

2bay leaves

Instructions

Soak porcini in 250ml hot water 20 minutes. Reserve soaking liquid.

Brown pork and kielbasa in batches. Remove.

Soften onion. Add sauerkraut, cabbage, tomato paste, wine, mushrooms, soaking liquid, caraway and juniper.

Return meats. Simmer very low 1.5–2 hours, stirring occasionally, until thick and deeply flavoured.

Season. Even better reheated the next day.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

259

Protein

16.4g

Fat

8.8g

Carbs

23.2g

Fiber

Sodium

718mg

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