A Polish national stew with centuries of tradition, bigos combines fermented cabbage with various meats, being a fundamental winter dish that improves with each reheating.
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Bigos
Traditional Polish bigos: fermented cabbage stew with meats, authentic step-by-step recipe.
- Poland
- MAIN COURSES
- High protein
- medium
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 24 g
- Carbohydrates 24 g
- Fat 30 g
Story behind the dish
Preparation
Bigos is a preparation from Poland with medium difficulty. Reserve about 180 minutes in total (30 for mise en place and preparation, 150 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of fermented cabbage (sauerkraut).
- Have ready: 300 g of fresh cabbage.
- Have ready: 300 g of pork.
- Have ready: 200 g of smoked bacon.
- Have ready: 200 g kielbasa sausage.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Soak the dried mushrooms in hot water until they are rehydrated.
Soak the dried mushrooms in hot water until rehydrated, strain and reserve the water. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brown the bacon and pork in a large pot until well sealed.
Brown the bacon and pork in a large pot until well sealed. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the chopped onion and sauté until golden.
Add the chopped onion and sauté until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the fermented cabbage and the chopped fresh cabbage.
Incorporate the fermented cabbage and chopped fresh cabbage, the rehydrated mushrooms with their water, and the spices. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook covered over very low heat 2-2
Cook, covered, over very low heat for 2-2.5 hours, stirring occasionally, adding red wine and prunes halfway through cooking. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the sliced kielbasa sausage for the last 20 minutes.
Add the sliced kielbasa sausage for the last 20 minutes, adjust the salt and serve very hot. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The bigos improves noticeably when reheated the next day (or even the third day), it is tradition to let it rest.
- The combination of fermented cabbage and fresh cabbage gives an ideal acidity balance.
Variations
- Bigos hunter (with more variety of game meats).
- Vegetarian version with more mushrooms.
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