Bigos (Hunter's Stew) Recipe

Name: Bigos (Hunter's Stew) Recipe
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Ingredients: 2 lb sauerkraut, drained, liquid reserved; 1 lb green cabbage, shredded; 1 lb kielbasa, sliced; 1 lb pork shoulder, cubed; 1/2 lb bacon, chopped; 2 medium yellow onion, diced; 1 oz dried mushrooms, rehydrated and chopped; 2 tbsp tomato paste; 2 leaves bay leaves; 1 tsp dried marjoram; 1/2 cup pitted prunes, halved

A slow-simmered Polish hunter's stew of sauerkraut, cabbage, and mixed meats, deeply savory and better the next day. — Photo by Anh Nguyen on Pexels

A long, slow simmer melds the sauerkraut's tang with the sweetness of fresh cabbage and the fat rendered from the meats, and like most stews, a rest overnight lets those flavors deepen and round out.

Prep: 30 min
Cook: 150 min
Total: 180 min
Servings: 8

Ingredients

Servings8

2 lb sauerkraut, drained, liquid reserved
1 lb green cabbage, shredded
1 lb kielbasa, sliced
1 lb pork shoulder, cubed
1/2 lb bacon, chopped
2 medium yellow onion, diced
1 oz dried mushrooms, rehydrated and chopped
2 tbsp tomato paste
2 leaves bay leaves
1 tsp dried marjoram
1/2 cup pitted prunes, halved

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Instructions

1Cook the chopped bacon in a large, heavy pot over medium heat until it renders its fat and turns golden.
2Add the pork shoulder and brown on all sides, then remove and set aside with the bacon.
3Add the onion to the pot and cook until softened, about 5 minutes.
4Return the pork and bacon to the pot along with the sauerkraut, cabbage, kielbasa, mushrooms, tomato paste, bay leaves, and marjoram.
5Add enough reserved sauerkraut liquid and water to just cover the mixture, then bring to a gentle simmer.
6Cover and simmer on low for 2 to 2.5 hours, stirring occasionally, until the pork is fork-tender.
7Stir in the prunes for the last 30 minutes of cooking.
8Season to taste with salt and pepper, and let the stew rest, ideally refrigerated overnight, before reheating and serving.

Tips & variations

Any combination of pork, beef, or game works, traditional bigos was built to use up whatever meat was on hand.
The prunes add a subtle sweetness that balances the sauerkraut, don't skip them even if it sounds unusual.
Bigos freezes exceptionally well, make a double batch and freeze portions for a fast weeknight meal.

Storage & reheating

Refrigerate up to 5 days, the flavor improves for the first couple of days. Reheat gently on the stovetop over medium-low heat. Freezes well for up to 3 months in an airtight container.

Nutrition

A rich, meat-and-cabbage forward stew, most of the fat comes from the bacon, pork, and kielbasa rendering together.

Tips from the Tulo kitchen

Taste and adjust the ratio of sauerkraut to fresh cabbage partway through, the balance of tang to sweetness is really a matter of preference.
Don't skip the resting period if you can help it, bigos made and eaten same-day is good, but bigos reheated the next day is genuinely better.

FAQ

What meats go into traditional bigos?

Bigos traditionally uses whatever meat is available, commonly a mix of pork shoulder, kielbasa, bacon, and sometimes leftover roasted meat or game.

Why does bigos taste better the next day?

The sauerkraut's acidity mellows and the flavors of the meats and spices meld together with time, which is why many Polish cooks make it a day or two ahead.

Can I make bigos in a slow cooker?

Yes, brown the bacon, pork, and onion in a skillet first, then transfer everything to a slow cooker and cook on low for 6-7 hours.