A rich Polish hunter's stew — bacon, kielbasa and pork slow-baked with cabbage, sauerkraut and mushrooms in a spiced, wine-laced tomato broth.
Bigos, Poland's famous hunter's stew, is a gloriously hearty mix of sauerkraut, cabbage and assorted meats slow-cooked until deeply savoury. It's rich, smoky comfort in a pot — and like all great stews, it only gets better as it sits.
Prep 30 min
Cook 180 min
Total 210 min
Medium
- 2 sliced Bacon
- 1 lb Kielbasa
- 1 lb Pork
- 1/4 cup Flour
- 3 chopped Garlic
- 1 Diced Onion
- 1 1/2 cup Mushrooms
- 4 cups Cabbage
- 1 Jar Sauerkraut
- 1/4 cup Red Wine
- 1 Bay Leaf
- 1 tsp Basil
- 1 tsp Marjoram
- 1 tbs Paprika
- 1/8 teaspoon Caraway Seed
- 1 dash Hotsauce
- 5 Cups Beef Stock
- 2 tbs Tomato Puree
- 1 cup Diced Tomatoes
- 1 dash Worcestershire Sauce
Video
Preparation
- Preheat the oven to 350°F (175°C).
- Heat a large pot over medium heat, add the bacon and kielbasa, and cook, stirring, until the bacon has rendered its fat and the sausage is lightly browned, then lift out with a slotted spoon into a large casserole or Dutch oven.
- Lightly coat the pork cubes with flour and fry in the bacon drippings over medium-high heat until golden brown, then transfer to the casserole with a slotted spoon.
- Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut, reduce the heat to medium, and cook, stirring, until the carrots are soft, about 10 minutes — don't let the vegetables brown.
- Deglaze the pan with the red wine, scraping up any stuck-on bits, then season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne, and cook for 1 minute.
- Stir in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes, and heat just until boiling, then pour everything into the casserole with the meat and cover.
- Bake for 2½ to 3 hours, until the meat is very tender.
Tips from the ZestyPlate Kitchen
- Brown the meats well first; those caramelised edges give bigos its deep, savoury backbone.
- Don't let the cabbage and sauerkraut brown — just soften them before the long bake.
- A low, slow oven cook is what melds the many flavours into one harmonious stew.
- Make it a day or two ahead — bigos genuinely improves with reheating.
Frequently Asked Questions
The flavours of the meats, sauerkraut and spices continue to meld and mellow, deepening with each reheat.
Absolutely — bigos is traditionally a mix of whatever's around: pork, sausage, bacon, even game or leftover roast.
If the sauerkraut is very sharp, rinse some of it, or add a touch more tomato and a little sweetness to round it out.
