Bigos Recipe
🕒 Total Time: 1 hour 50 minutes
🥘 Servings: 6
Description
Indulge in the rich flavors of Polish cuisine with this hearty Bigos recipe! Bigos, also known as Hunter’s Stew, is a beloved dish packed with savory ingredients like cabbage, sauerkraut, kielbasa, and bacon, simmered to perfection. Perfect for a cozy weeknight meal, this dish promises to satisfy your cravings with its robust flavors and comforting aroma.
Ingredients
- 1 head cabbage
- 1 cup sauerkraut, drained
- 4 cups water
- 500g kielbasa, sliced into 1/4 inch rounds
- 500g bacon, cut into coarse strips
- 300g smoked ribs, cut into pieces (approximately three ribs per piece)
- 1 onion, chopped
- Salt, to taste
- Pepper, to taste
- Allspice, to taste
- Chile, to taste
- 2 bay leaves
Instructions
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Prepare Ingredients: Begin by chopping the cabbage into coarse pieces and draining the sauerkraut. Ensure the cabbage and sauerkraut are ready for cooking.
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Combine Cabbage and Sauerkraut: In a large cooking pot, mix the chopped cabbage and drained sauerkraut together. Add 4 cups of water to the pot, ensuring it is large enough to accommodate the remaining ingredients. Bring the mixture to a boil over medium-high heat.
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Reduce Heat and Simmer: Once the mixture reaches a boil, reduce the heat to low. Allow the cabbage and sauerkraut to simmer gently while you prepare the remaining ingredients.
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Prepare Meats: While the cabbage and sauerkraut simmer, prepare the meats. Slice the kielbasa into rounds approximately 1/4 inch thick. Cut the bacon into coarse strips, and chop the smoked ribs into pieces, with about three ribs per piece.
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Fry Onions: In a separate pan, lightly fry the chopped onion in 1 teaspoon of butter until translucent and fragrant. Set aside.
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Add Meats to Pot: Once the cabbage and sauerkraut have simmered for a few minutes, add the sliced kielbasa, bacon strips, chopped smoked ribs, and fried onions to the pot. Season with salt, pepper, allspice, chile, and bay leaves according to your taste preferences.
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Simmer Bigos: Cover the pot and allow the Bigos to simmer on low heat for approximately one and a half hours, or until the meats are tender and the flavors have melded together. Stir the mixture occasionally to prevent sticking or burning.
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Serve: Once cooked, remove the bay leaves and serve the Bigos hot, accompanied by crusty bread for a traditional touch.
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Storage: Bigos can be stored in the refrigerator for up to 3 days, and its flavors often deepen when reheated, making it even more delicious the next day. Alternatively, freeze any leftovers for up to a month, ensuring you have a comforting meal ready whenever you desire.
Nutritional Information (Per Serving)
- Calories: 843.2
- Fat: 66.8g
- Saturated Fat: 23g
- Cholesterol: 165.7mg
- Sodium: 2350.6mg
- Carbohydrates: 21.8g
- Fiber: 9.4g
- Sugar: 10.7g
- Protein: 39.4g
Enjoy the hearty goodness of this classic Polish dish, perfect for sharing with family and friends on chilly evenings or special occasions!
