Name: Bigos
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: Half a medium white cabbage; 2 carrots; 1 onion; 2–3 garlic cloves; 2 apples; 2 tbsp tomato paste; 3–4 tbsp cider vinegar; 2–3 tbsp brown sugar; 3–4 bay leaves; White pepper and black peppercorns; Dried porcini and/or fresh chestnut mushrooms (optional); Salt; Meats: 200 g smoked bacon lardons and Polish sausages

"Bigos, Poland's iconic hunter's stew, bursts with layers of flavor from fresh cabbage, smoked bacon lardons, Polish garlic sausages, carrots, apples, and mushrooms simmered to perfection. This simplified version captures the traditional sweet-and-sour essence while being easy to prepare at home. Serve it with mashed or sautéed potatoes for a hearty, comforting meal."

Method 5 Steps

1

Cut the cabbage into rough slices, including the ribs. Peel and slice the onion, garlic, carrots, and apples.
2

Soak the dried porcini in hot water and/or slice the fresh mushrooms (if using).
3

Heat some olive oil in a pot and fry the lardons, then the onion and garlic, followed by the mushrooms, carrots, apples, cabbage, tomato paste, spices, and bay leaves.
4

Add about 1 cup stock or water and let the stew simmer over low heat. Add the sausages (whole or sliced) halfway through. A few minutes before the end, add the sugar and vinegar to obtain the perfect sweet-and-sour taste. It is ready when most of the liquid has evaporated.
5

Serve with mashed or sautéed potatoes.

Bigos

🥗 Ingredients (13 items)

Method 5 Steps

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