Entree: Poland – Mazovia / Warsaw – Bigos (Traditional Polish hunter’s stew of sauerkraut, fresh cabbage, and mixed meats)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs

Total 3 hrs 45 min

Ingredients

- 1 lb (454 g) boneless pork shoulder, cut into 1-inch chunks
- 8 oz (225 g) smoked bacon, diced
- 12 oz (340 g) Polish kielbasa or smoked sausage, sliced
- 8 oz (225 g) beef chuck, cut into 1-inch cubes (optional; can substitute more pork)
- 24 oz (680 g) sauerkraut, drained and roughly chopped
- 1 lb (454 g) fresh green cabbage, shredded
- 1 oz (30 g) dried porcini or mixed wild mushrooms, rehydrated and chopped
- 1 large yellow onion, chopped
- 2 tbsp (30 ml) vegetable oil or lard
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef or chicken stock
- 1/2 cup (70 g) pitted prunes, chopped
- 3 bay leaves
- 6 whole juniper berries, lightly crushed
- 6 whole black peppercorns, crushed or coarsely ground
- 1 tsp (5 g) caraway seeds (optional)
- 1 tbsp (15 ml) brown sugar or honey (to balance acidity), adjust to taste
- Salt and freshly ground black pepper to taste

Instructions

1. In a large heavy pot or Dutch oven, heat oil over medium-high heat. Add diced bacon and cook until rendered and lightly browned. Remove some of the bacon fat if excessively greasy, leaving about 2 tbsp for cooking.
2. Brown pork shoulder and beef (if using) in batches in the bacon fat until well-seared on all sides. Transfer browned meat to a plate.
3. In the same pot, add chopped onion and sauté until soft and starting to caramelize, about 6–8 minutes. Stir in tomato paste and cook 1–2 minutes to deepen color.
4. Return browned meats to the pot along with sliced kielbasa and rehydrated mushrooms. Stir to combine.
5. Add shredded fresh cabbage and chopped sauerkraut, then pour in red wine and stock. Add prunes, bay leaves, juniper berries, peppercorns, and caraway seeds if using.
6. Bring to a gentle simmer, reduce heat to low, cover partially, and cook slowly for at least 1 1/2 to 2 hours, stirring occasionally. For deeper flavor, simmer 3 hours and add stock as needed to maintain a stew-like consistency.
7. Midway through cooking taste for acidity and balance with brown sugar or honey if needed. Adjust salt and pepper toward the end; sauerkraut and smoked meats are already salty.
8. If the stew is too thin, remove the lid and simmer uncovered to reduce and concentrate flavors. If too thick, add a splash of stock or water.
9. Bigos is traditionally rested and reheated for best flavor; cool and refrigerate overnight then gently reheat before serving. Reheat slowly over low heat, stirring to prevent sticking.
10. Serve hot with rye bread or boiled potatoes. Remove bay leaves before serving.