Traditional Polish Sauerkraut Stew with Meat and Sausage

Delicious traditional Polish dish of fresh and sauerkraut! Many people are familiar with the recipe of Russian cuisine — stewed white cabbage with meat or sausage. But not only our country has similar recipes in its cuisine. Poland also loves similar dishes. For example, Polish bigus, but unlike the usual one, it is prepared not only from fresh white cabbage, but also from pickled cabbage at the same time, from smoked and boiled sausage at the same time. In addition, other meat ingredients, smoked meats and more can be added to this bigus, according to availability and desire.
cook time: 1h 20 min
Zoe Kendrick
Traditional Polish Sauerkraut Stew with Meat and Sausage

Nutrition Facts (per serving)

183
Calories
12g
Fat
6g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt to taste
Ground black pepper to taste
Tomato paste 2 tbsp
Carrot 1 pc
White cabbage 300 g
Vegetable oil 2 tbsp
Minced meat 200 g
Prunes 50 g
Boiled sausage 200 g
Sauerkraut 300 g
Smoked sausage 200 g

Recipe instructions

Step 1

Step 1
Preparing the ingredients. Finely chop the onion. Peel the carrots and grate them on a coarse grater. Heat vegetable oil in a frying pan, place chopped onion and grated carrots on it, fry until the vegetables are translucent.

Step 2

Step 2
Add minced meat, it is better to take minced meat from fattier meat, for example, beef-pork, then the dish will be tastier, more aromatic, richer. Stir the mixture and fry for about 15 minutes.

Step 3

Step 3
Add sauerkraut to the pan and fry for about 15 minutes over medium heat.

Step 4

Step 4
If it seems that there is not enough liquid and the vegetables are burning, then you can add a little water. Meanwhile, chop fresh white cabbage into thin strips.

Step 5

Step 5
We also place fresh cabbage in a frying pan with vegetables, add tomato paste, mix and fry with the addition of a small amount of water (so that it covers the contents of the frying pan by half) for about 20 minutes.

Step 6

Step 6
Cut the boiled and smoked sausage into small cubes and add it to the pan with the vegetables.

Step 7

Step 7
We clean the garlic cloves from the membranes and finely chop them; you can put them through a garlic press. Those who don’t like garlic don’t have to add it, but it adds its own flavor to the dish.

Step 8

Step 8
We wash the prunes thoroughly, it is better to keep them in boiling water a little to remove harmful impurities and steam them a little, cut the prunes into small pieces. Place the garlic and prunes in a frying pan. add ground black pepper and salt to taste.

Step 9

Step 9
Cover the pan with a lid and simmer over low heat for about 20 minutes until excess liquid has evaporated. But the dish should not be too dry, the broth should remain in the pan, otherwise the bigus will not be tasty. Serve Bigus Polish with freshly baked bread. Bon appetit!

Additional rubrics

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