Polish Bigos is a legendary hunter’s stew that gets better with age. This robust dish combines tangy sauerkraut and sweet cabbage with a medley of smoked meats, including kielbasa, bacon, and pork ribs. The flavors meld beautifully over hours of gentle simmering, creating a deep, savory, and slightly sour profile that warms the soul. Perfect for cold winter evenings or large gatherings, this stew is incredibly satisfying. It is traditionally served with crusty bread or potatoes. Unlike many stews, Bigos improves significantly after resting, making it an excellent candidate for meal preparation. The combination of fresh and fermented cabbage provides a unique texture and complexity that defines this classic Eastern European comfort food.
Polish Bigos
Description
Polish Bigos is a legendary hunter's stew that gets better with age. This robust dish combines tangy sauerkraut and sweet cabbage with a medley of smoked meats, including kielbasa, bacon, and pork ribs. The flavors meld beautifully over hours of gentle simmering, creating a deep, savory, and slightly sour profile that warms the soul. Perfect for cold winter evenings or large gatherings, this stew is incredibly satisfying. It is traditionally served with crusty bread or potatoes. Unlike many stews, Bigos improves significantly after resting, making it an excellent candidate for meal preparation. The combination of fresh and fermented cabbage provides a unique texture and complexity that defines this classic Eastern European comfort food.Ingredients
Directions
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Brown the beef cubes, pork chops, and spareribs in a large heavy pot over medium-high heat.
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Transfer the browned meats to a separate covered pan, add the smoked butt and 1 cup of water, and cover.
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Simmer the meats until tender: pork chops for about 30 minutes, smoked butt for 1 hour, beef for 1.5 to 2 hours, and spareribs for 2 hours.
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Pour off all excess fat from the first pot used for browning.
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Add the sauerkraut and 1 cup of water to the first pot.
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Finely chop the fresh cabbage and add it to the sauerkraut mixture.
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Cover and cook the cabbage mixture until tender, approximately 30 minutes.
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Remove the lid and maintain a very low simmer for the cabbage mixture.
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In a separate pan, fry the bacon until crisp, then crumble it and add to the sauerkraut mixture.
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Remove most of the bacon fat from the pan, leaving a small amount, and fry the chopped onions and flour until lightly browned.
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Stir the onion and flour mixture into the sauerkraut pot.
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Remove the cooked meats from the second pan as they become tender.
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Cut the meats into small pieces, removing any excess fat and bone.
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Add the chopped meats to the sauerkraut mixture.
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Skim the fat off the top of the meat juices and add the liquid to the sauerkraut mixture.
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Peel the skin off the kielbasa, slice it, and add it to the pot along with the canned tomatoes.
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Season with salt and pepper to taste.
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Bring the entire mixture to a boil, then reduce heat and simmer for 5 minutes before serving hot.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1543.1kcal
- % Daily Value *
- Total Fat 97.9g151%
- Saturated Fat 26.2g131%
- Cholesterol 192.4mg65%
- Sodium 1182.6mg50%
- Total Carbohydrate 62.6g21%
- Dietary Fiber 20.3g82%
- Sugars 29.3g
- Protein 110.0g221%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage and Flavor Development:
Ingredient Variations:
Cooking Tips:
