Bigos (Polish Hunter's Stew) is a traditional Polish recipe for a classic stew of mixed meats and sausage with sauerkaut and cabbage in a red wine base with tomato purée, herbs and spices. The full recipe is presented here and I hope you enjoy this classic Polish version of: Polish Hunter's Stew (Bigos).
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Bigos (pronounced “bee-goss” and translated as 'hunter's stew') is a traditional Polish and Lithuanian stew made with a hearty mix of sauerkraut, fresh cabbage, and a variety of meats. It’s slow-cooked to perfection, allowing all the flavours to blend into a rich, tangy, smoky, deeply comforting dish. Originally this was made with roasted or smoked and roasted game meat with sausage through you can substitute any cooked meat you have in your refrigerator.
Ingredients:
For the Base:
2 tbsp oil or butter
1 large onion, chopped
2 garlic cloves, minced
1 small head of green cabbage, shredded
500ml (about 1 jar) sauerkraut (rinsed and drained if very sour)
1–2 bay leaves
1 tsp caraway seeds (optional but traditional)
1 tbsp tomato purée
125ml red wine (optional, but adds depth)
Salt and freshly-ground black pepper to taste
Meats (choose a mix):
100g kielbasa sausage, sliced
100g bacon or pancetta, chopped
200g leftover cooked pork, ham, beef, or any roast meat
50g smoked ribs or smoked meat (for a flavour punch)
if you have cooked game meat, all the better
Optional Add-Ins:
A pinch of paprika or marjoram for extra flavour
A handful of dried pitted prunes (adds a touch of sweetness)
A splash of beef or chicken stock for moisture
Method:
Place a large saucepan or cast iron casserole (Dutch oven) over medium heat. Once hot use to fry the chopped onions until soft (about 6 minutes), then add garlic and cook for another minute.
Toss in the chopped bacon and sausage. Cook until they start to brown and release their flavour. Add any precooked meats later to avoid overcooking.
Now add in the shredded cabbage, sauerkraut, bay leaves, caraway seeds (if using), tomato purée, and wine. Stir to combine and let it simmer for 5–10 minutes.
Add enough stock or water to keep everything moist, cover, and let it simmer over low heat for at least 1 hour—but ideally 2–3 hours, stirring occasionally. The longer it simmers, the better the flavour.
Add salt, black pepper, and more wine or tomato paste to taste. If using prunes, add them for the final 30 minutes of cooking so then have a chance to soften.
Remove some of the meat and sausage from the stew. Ladle the stew between serving bowls then top with the reserved meat.
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