Traditional Polish Bigos: Savory Sauerkraut Stew

You canʼt imagine anything more delicious! Cabbage lovers will not miss this one. Polish Bigos, or Bigus, is a tasty and quite filling dish! Try to eat it not immediately, but cook it for three days, as the Poles do. We tried it and liked it. Well, very tasty!
cook time: 4h
Noah Merrick
Traditional Polish Bigos: Savory Sauerkraut Stew

Nutrition Facts (per serving)

120
Calories
7g
Fat
3g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper 0.5 tsp
Cilantro, coriander (beans or ground) 0.5 tsp
Water 500 ml
Bay leaf 2 pc
White cabbage 500 g
Vegetable oil 1 tbsp
Pork 400 g
Sausages 200 g
White wine (dry) 200 ml
Sauerkraut 1 kg
Smoked sausage 300 g

Recipe instructions

Step 1

Step 1
How to make Bigos Polish from sauerkraut? Bigos, also called Bigus, will be made in Polish. Measure out all ingredients. Choose sausages and frankfurters according to your taste so that you like them.

Step 2

Step 2
Place the sauerkraut in a tall, thick-walled pan and pour in 300 ml of water. Simmer covered over low heat for 1 hour.

Step 3

Step 3
Wash the pork, dry it, cut into large cubes.

Step 4

Step 4
Fry the meat in a frying pan in vegetable oil with a high smoking point until golden brown.

Step 5

Step 5
Shred the white cabbage with a knife or using a special grater-shredder.

Step 6

Step 6
Add to the pan with sauerkraut. Stir. Pour in the remaining water. Simmer covered for another 30 minutes.

Step 7

Step 7
Cut the sausage and smoked meats into small pieces.

Step 8

Step 8
Add smoked meats and fried pork to the cabbage.

Step 9

Step 9
Add bay leaves, coriander, ground pepper. Pour in the wine.

Step 10

Step 10
Mix everything thoroughly and simmer under the lid for another 2 hours. At the very end, add salt if necessary.

Additional rubrics

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