Polish Hunter’s Stew {Bigos}

Anna

8 years ago

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Polish Hunter’s Stew {Bigos}

Bigos is a mixture of fresh cabbage and sauerkraut, various meats and mushrooms. I often make it if I have a bunch of leftover meats. You can use as much as the recipe calls for or adjust to fit your preference (more of less meat). It will turn out great no matter what… I promise.

It’s a dish that’s often present on a Polish table for Christmas or any gathering really. It maybe because it’s cheap to make and it’s made of cabbage, and we love cabbage. In my home growing up, we had a cellar in the basement where we stored canned goods and extra food. My dad installed a stove down there and we had a pot of bigos on it pretty much constantly. Many times when unexpected guests stopped in, this was a convenient dish to have ready to serve.

Bigos is also a great potluck dish. If you cook a large batch ahead of time and place in jars while hot, you can store it in the fridge for a couple of weeks. Pop it into a crockpot the day of the party, and you are set!

I try to make my own sauerkraut (recipe here), or a video recipe (here) but I found a brand (Silver Floss Barrel Cured Shredded Sauerkraut) that’s really close to the real thing (you can most likely find it at your local grocery store). The list of ingredients: cabbage, water, salt. This means that the cabbage was made the old way: souring in a barrel, salt only, no vinegar added. Plus it’s made in my husband’s home state, Wisconsin, so it must be great.

It is a much liked dish amongst my family members and friends, so I normally make a big batch. This recipe also requires quite a large pot. I have one that is exclusively designated for cooking bigos. Leftovers will keep well in the fridge, or freezer well and you have a last minute dinner in a matter of minutes.

A 5 quart pot will accommodate this recipe, it just might be messy to stir.

Polish Hunter's Stew {Bigos}

Yields: 6-10 servings
Prep Time: 15 minutes
Cook Time: 2 hours

Ingredients

1 ½ c of dried mushrooms + about 1 ½ c of water for soaking
About 1 lb / 500 g of beef and / or pork (or leftover roast)
2-3 tbsp of oil
6 strips of smoked bacon
1 large onion
8 oz / 225 g of fresh button mushrooms
1 small cabbage
About 1 lb / 500 g of smoked sausage, diced
1 c / 250 ml of chicken / beef / vegetable stock
6 oz / 170 g of tomato paste (or ⅓ c of ketchup or one 14 oz / 410 g can of stewed tomatoes
3 tsp of salt
4-5 bay leaves
1 garlic clove
10 whole peppercorns and allspice berries (each)
½ tsp of ground pepper
About 56 oz / 1.5 kg of sauerkraut

Instructions

Soak died mushrooms for about 1 hour. When soft, chop (reserve water from soaking mushrooms).
If using raw meat, cut into bite size pieces, sprinkle with salt and pepper. In a large pot (4–5 quart), heat oil and sear meat.
Remove meat from pan, add cubed bacon and render for a few minutes. Add onion and sliced fresh mush- rooms. Sauté until golden brown, for about 3 minutes. In the meantime, thinly slice fresh cabbage.
When onions and mushrooms are cooked, add fresh cabbage to the pot, return the cooked beef / pork, and add chopped dried mushrooms. Add diced sausage and stock, tomato paste, salt (about 2 teaspoons) bay leaves, garlic, peppercorns, allspice berries, ground pepper and mix.
Cover and cook on medium to medium-low heat for about 15 minutes (until cabbage is soft). Stir occasionally.
Add sauerkraut, mix, cover and cook for another 1.5 hours. Best if cooked again (for about 1 hour) the next day.