BigosHunter’s Stew
Bigos is a long-simmered Polish stew of sour cabbage, fresh cabbage, smoked meats, mushrooms, and dried fruit. Recipes vary widely; this version includes wine and prunes.
Prep
30m
Cook
2h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 600gSour Cabbage (roughly chopped)
- 400gWhite Cabbage (shredded)
- 200gBacon (diced)
- 250gSmoked Sausage (sliced)
- 250gPork Sausage (sliced)
- 200gOnion (finely chopped)
- 10gGarlic (finely chopped)
- 20gDried Porcini Mushroom
- 80gPrune (halved)
- 40gTomato Paste
- 2pcsBay Leaf
- 2gAllspice
- 2gBlack Pepper
- 150mlRed Dry Wine
- 500mlMeat Stock
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the dried porcini mushroom in hot meat stock until softened, then slice the mushrooms and keep the soaking liquid.
- 02
In a heavy pot, cook the bacon over medium heat until it releases its fat and starts to brown. Add the onion and cook until soft, then stir in the garlic.
- 03
Add the smoked sausage and pork sausage and cook until lightly browned around the edges.
- 04
Stir in the sour cabbage, white cabbage, tomato paste, prunes, bay leaves, allspice, and black pepper.
- 05
Pour in the red dry wine, the reserved mushroom soaking liquid, and the remaining meat stock. Add the sliced dried porcini mushroom and bring everything to a gentle simmer.
- 06
Cover partially and cook slowly over low heat, around 95°C (203°F), until the cabbage is tender and the flavors are deeply blended. Stir occasionally so the stew does not catch on the bottom.
- 07
Season with the salt, remove the bay leaves, and let the stew rest for a few minutes before serving.
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