A traditional Polish bigos — cabbage slowly braised with sausage, bacon and beef, sweetened with prunes and warmly spiced — even better made a day ahead.
This classic Polish bigos layers tender beef, smoky sausage and bacon with cabbage, sauerkraut and sweet prunes, all warmly spiced with juniper and allspice. It's the ultimate make-ahead stew — rich, complex and even more delicious after a day or two.
Prep 30 min
Cook 150 min
Total 180 min
Medium
- 1 sliced White Cabbage
- 250ml Beef Stock
- 100g Mushrooms
- 2 tablespoons Lard
- 400g German Sausages
- 250g Bacon
- 2 chopped Onion
- 750g Beef
- 200g Prunes
- 1 Bay Leaf
- 2 Cloves
- 12 Peppercorns
- 4 Juniper Berries
- 4 Allspice Berries
- 90 ml Red Wine
- 2 tablespoons Tomato Puree
Video
Preparation
- Put the cabbage in a heavy casserole, add the stock, and cook over low heat for about 50 minutes until tender.
- Cut the soaked mushrooms into strips, saving the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat behind, and fry the onion in the same pan for 5–8 minutes until lightly browned.
- Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, cover, and cook for 20 minutes.
- Add the spices, red wine and tomato purée, bring to a simmer, then cover and cook for 1 hour.
- Season well and leave to cool — bigos improves over a couple of days; cool first, then reheat until piping hot before serving. It keeps covered and chilled for up to two days.
Tips from the ZestyPlate Kitchen
- Soften the cabbage in stock first so it melts into the stew rather than staying crunchy.
- Save the mushroom soaking water — it adds a lovely earthy depth to the broth.
- The prunes are key; they add a subtle sweetness that balances the sour sauerkraut.
- Cool and reheat over a couple of days for the deepest, most rounded flavour.
Frequently Asked Questions
The combination of sauerkraut, smoked meats, juniper and allspice, mellowed by sweet prunes and slow cooking.
You should — it keeps chilled for a couple of days and tastes even better reheated, so it's ideal for entertaining.
Crusty rye bread and boiled or mashed potatoes are traditional and soak up the rich juices.
