Description
Bigos, also known as Hunter’s Stew, is a traditional Polish dish made with sauerkraut, fresh cabbage, various meats, and mushrooms. This hearty stew is perfect for cold weather and is packed with flavor.
Ingredients
Scale
- 2 cups sauerkraut, rinsed and drained
- 2 cups fresh cabbage, chopped
- 1 lb pork shoulder, cut into cubes
- 1 lb kielbasa, sliced
- 1 cup mushrooms, sliced (button or cremini)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the pork shoulder cubes to the pot and cook until browned on all sides.
- Stir in the sliced kielbasa and cook for an additional 5 minutes.
- Add the mushrooms and sauté until they are soft.
- Incorporate the sauerkraut, fresh cabbage, tomato paste, thyme, paprika, salt, pepper, and bay leaf. Mix well.
- Pour in the broth, bring the mixture to a boil, then reduce the heat to low.
- Cover and let simmer for 1.5 to 2 hours, stirring occasionally, until the meat is tender and flavors are well blended.
- Adjust seasoning with salt and pepper if necessary. Remove the bay leaf before serving.
- Serve hot with crusty bread or over mashed potatoes.
Notes
- Bigos tastes even better the next day as the flavors continue to meld.
- Feel free to add other meats like beef or game meats for a richer flavor.
- This dish can be frozen for later use; just reheat before serving.
- Prep Time: 20
- Cook Time: 2
- Category: Main Course
- Cuisine: Polish