Bigos

8 Bigos Recipes: A Hearty Cabbage Stew

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Dive into the delicious world of Bigos, the hearty Polish hunter’s stew. This article explores 8 unique Bigos recipes, each offering a flavorful take on this classic cabbage stew. From traditional preparations with sauerkraut and smoked meats to modern variations featuring different meats, vegetables, and spices, discover the perfect Bigos recipe to satisfy your cravings for this rich and comforting dish. Whether you’re a seasoned Bigos enthusiast or a curious newcomer, these recipes will inspire you to create your own culinary masterpiece.

Bigos (Polish Hunter’s Stew) – A Hearty and Flavorful Recipe

This recipe guides you through making Bigos, a traditional Polish hunter’s stew. This rich and flavorful dish is perfect for a comforting meal and is even better the next day!

Ingredients

  • 1/2 pork tenderloin, cut into 1″ pieces
  • 3 links fresh Polish or sweet Italian sausage
  • 4 tablespoons olive oil
  • 1/2 pound baked ham, cut into 1/2″ pieces
  • 1 large can sauerkraut, drained and rinsed
  • 1 onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 package Baby Bella mushrooms, sliced
  • 1/2 medium cabbage (kapusta), coarsely chopped
  • 1-2 tablespoons butter
  • 2-3 cups chicken stock
  • 1/2 can Campbell’s Cream of Mushroom soup
  • Salt and pepper to taste

Instructions

  1. In a large frying pan, brown the sausage in olive oil. Remove and transfer to a large soup pot. Repeat this process with the pork pieces.

  2. Sauté the onions and garlic in the same frying pan until golden. Add the mushrooms and sauté for 10 minutes. Then add the cabbage and sauté for another 10 minutes.

  3. Add butter as needed to prevent the vegetables from sticking. Transfer the cooked vegetables to the soup pot.

  4. Add the ham pieces to the soup pot.

  5. Drain and rinse the sauerkraut. Add it to the soup pot.

  6. Stir in 2 cups of chicken stock. Add more stock if you prefer a thinner stew. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes to 1 hour. Stir in the cream of mushroom soup. Season with salt and pepper to taste. Turn off the heat.

  7. The stew can be served immediately, but the flavor develops further if allowed to cool and refrigerate overnight before reheating.

  8. Serve with boiled potatoes and a good loaf of deli seeded rye bread for a complete and satisfying meal.

Hunter’s Stew (Bigos) – A Hearty Polish Classic

This recipe guides you through making Bigos, a traditional Polish hunter’s stew. Bigos is known for its rich flavors and hearty ingredients. This version is easy to follow and perfect for a comforting meal.

Ingredients

  • 2 onions
  • 250g Polish sausage (kielbasa recommended)
  • 200g bacon, diced
  • 50g dried mushrooms
  • 150g dried plums (prunes)
  • 1kg sauerkraut (pickled cabbage)
  • 3 bay leaves
  • Black pepper to taste
  • 8 allspice berries
  • 1 tbsp dried marjoram
  • 250g tomato paste
  • Water

Instructions

  1. Prepare the Cabbage: Drain the sauerkraut and rinse it quickly under cold water. Place the sauerkraut in a large pot. Add the dried plums, black pepper, allspice berries, marjoram, bay leaves, and enough water to cover the cabbage. Bring to a boil, then reduce heat and simmer for approximately 1 hour, or until the cabbage is tender.

  2. Sauté the Meats and Mushrooms: While the cabbage is simmering, chop the onions. In a separate pan, cook the diced bacon until crispy. Remove the bacon and set aside. Add the chopped onions to the pan and cook until softened. Add the Polish sausage to the onions and cook until browned. Finally, add the dried mushrooms to the pan and season with salt and pepper to taste.

  3. Combine and Simmer: Once the cabbage is tender, add the sausage, onion, and mushroom mixture to the pot. Stir in the tomato paste and the cooked bacon. Continue to simmer for another 15-20 minutes, allowing the flavors to meld together.

Serve hot and enjoy your delicious Bigos!

Easy Slow Cooker Bigos (Hunter’s Stew)

This recipe provides a simplified method for making delicious Bigos, a traditional Polish hunter’s stew, using a slow cooker. This hearty and flavorful dish is perfect for a comforting meal.

Ingredients

  • Olive oil and Butter
  • 800g Kielbasa or smoked pork sausage
  • 1000g Pork (shoulder, neck steaks, or chops)
  • 2 medium Onions, roughly sliced
  • 2 cloves Garlic, sliced
  • 200g mushrooms, quartered
  • 1 tbsp Beef broth
  • 800g diced Tomatoes (canned)
  • 2 tbsp Paprika
  • 1 tbsp Pimenton (smoked Paprika) or more regular Paprika
  • Pinch of Cayenne pepper (optional)
  • 1500g Sauerkraut (drained)
  • 2 Bay leaves
  • 2-3 Allspice berries (ground)
  • 2-3 Juniper berries (crushed)
  • Handful of Parsley (chopped)
  • 2-3 Pickles (roughly sliced)
  • Salt and White Pepper to taste
  • 4 tbsp Tomato paste

Instructions

Step 1: Prep Ingredients. Roughly chop all ingredients. Larger pieces are fine, as the slow cooker will tenderize everything.

Step 2: Sear Sausage. Slice the sausage and fry it over medium-high heat until the fat renders. Transfer to the slow cooker.

Step 3: Sear Pork. Sear the pork in the sausage fat for 20-30 seconds per side. Transfer to the slow cooker. No need to cut the pork into smaller pieces at this stage.

Step 4: Sauté Aromatics. Reduce heat, add butter to the pan, and sauté the onions and garlic until caramelized.

Step 5: Mushrooms and Spices. Add mushrooms to the pan, letting them absorb the flavors. Deglaze the pan with water and beef broth. Stir in tomatoes, paprika, pimenton, and cayenne (if using). Transfer everything to the slow cooker. Season with salt and pepper, or beef broth for a richer flavor.

Step 6: Add Sauerkraut and Pickles. Drain the sauerkraut and add it to the slow cooker. (Optional: Blanch sauerkraut briefly to reduce acidity.) Add the sliced pickles.

Step 7: Slow Cook. Add enough water to cover the ingredients. Mix well. Cook on high for 5 hours, then let rest for at least 1 hour. Remove any bones before serving.

Step 8: Serve. Serve hot with sourdough bread or mashed potatoes. A dollop of sour cream or crème fraîche can help balance the acidity.

The Hearty Polish Hunter’s Stew: Bigos

This recipe guides you through making Bigos, a flavorful and rich Polish stew featuring sauerkraut, various meats, and aromatic spices. A perfect comfort food, Bigos is traditionally slow-cooked, allowing the flavors to meld beautifully.

Ingredients

  • 500g Sauerkraut
  • 200g Stew Meat (beef, pork, or lamb)
  • 200g Sausage (kielbasa or other smoked sausage recommended)
  • Leftover Ham or Bacon (optional, adds depth of flavor)
  • 250ml Beef or Chicken Stock
  • 5 Dried Plums (prunes)
  • 5 Dried Mushrooms
  • 50ml Tomato Purée
  • 2 Bay Leaves
  • Salt and Pepper to taste

Instructions

  1. Rehydrate the dried mushrooms in 200ml of hot water. Taste the sauerkraut; if it’s too sour, rinse it briefly.

  2. In a large saucepan, combine the sauerkraut, stock, and bay leaves. Place over low heat.

  3. Chop the rehydrated mushrooms and add them to the saucepan, along with the mushroom water.

  4. Cut the stew meat into small pieces and brown it in a frying pan. Add the browned meat to the saucepan.

  5. Chop the dried plums and add them to the saucepan. Season the mixture with tomato purée, salt, and pepper to taste.

  6. Slice the sausage and lightly brown it in the frying pan. Add the browned sausage to the main saucepan.

  7. Simmer the Bigos over low heat for one hour, allowing the flavors to fully develop. Serve hot with crusty bread.

Easy Slow Cooker Bigos

This recipe provides a simple and satisfying way to enjoy the classic Polish stew, Bigos. Using a slow cooker, it minimizes hands-on time while allowing the flavors to meld beautifully. The key ingredients include kielbasa, sauerkraut, mushrooms, and a rich beef bone broth, creating a hearty and flavorful meal.

Ingredients

  • 1 package kielbasa, cut into bite-sized slices
  • 8 oz sliced mushrooms
  • 1 medium onion, diced
  • 2 tbsp tomato paste
  • 2 cups sauerkraut
  • 1 tsp caraway seeds
  • 1 cup beef bone broth
  • Olive oil
  • Salt and pepper to taste
  • Optional: 1 cup white rice

Instructions

  1. In a skillet over medium heat, brown the kielbasa in olive oil until nicely colored. This step adds depth of flavor.
  2. Transfer the browned kielbasa to your slow cooker. Add the remaining ingredients (mushrooms, onion, tomato paste, sauerkraut, caraway seeds, and beef bone broth). Season with 1/2 tsp salt and 1 tsp pepper. Stir well to combine.
  3. For a heartier Bigos, you can add cooked rice. Cook 1 cup of white rice in beef bone broth (instead of water) and then add it to the slow cooker. This is an optional step but recommended for a more filling meal.
  4. Cover and cook on low for 4 hours, or until the flavors have melded and the sauerkraut is tender. Enjoy!

Healthy and Hearty Vegetarian Bigos (Low Calorie)

This recipe provides a delicious and low-calorie take on the traditional Polish bigos, using chickpeas for a boost of protein and fiber. It’s packed with flavor and surprisingly easy to make, perfect for a healthy and satisfying meal.

Ingredients

  • 350g Sauerkraut
  • 205g White Cabbage
  • 100g Canned Chickpeas
  • 65g Onion
  • 50g Tomato Paste
  • Clove(s) Garlic
  • Spices (to taste)

Instructions

  1. Prepare the Sauerkraut: Cook the sauerkraut for 5-10 minutes and then remove from heat. This helps to soften it and mellow its flavor.
  2. Chop the Cabbage: Cut the white cabbage into small, bite-sized pieces.
  3. Sauté Aromatics: In a large pan over medium heat, sauté the chopped onion and garlic until softened and fragrant.
  4. Combine Ingredients: Add the sauerkraut, white cabbage, and your preferred spices to the pan. Mix well to combine.
  5. Simmer: Add enough boiled water to the pan to partially cover the ingredients. Bring to a simmer, then reduce heat and cook until the cabbage is tender.
  6. Add Tomato Paste: Once the vegetables are softened, stir in the tomato paste. This will add richness and depth of flavor to the bigos.
  7. Finish with Chickpeas: Finally, add the canned chickpeas to the pan. Heat through and stir to combine.

Serve hot and enjoy! This vegetarian bigos is a great source of fiber and protein, and a healthy, flavorful meal any time of the week.

Hunter’s Stew (Bigos)

This hearty and flavorful Hunter’s Stew (Bigos) is a traditional Polish dish, perfect for a chilly evening. It combines a medley of savory meats, tangy sauerkraut, and fresh vegetables, slow-cooked to perfection in a rich broth and red wine.

The recipe offers flexibility in the choice of meat, allowing you to use leftover cooked beef, chicken, pork, or a combination. This adaptability, combined with the depth of flavor developed during the slow cooking process, makes Bigos a truly satisfying and economical meal.

Ingredients

  • 1 1/4 lb mushrooms, sliced
  • 1 cup sauerkraut
  • 1 onion, diced
  • 2 Granny Smith apples, diced
  • 1/2 cup red wine
  • 2 cups cabbage, chopped
  • 1 tsp garlic, minced
  • 1 cup tomatoes, diced
  • 3/4 cups beef broth
  • 1/2 lb smoked sausage, sliced
  • 1 lb cooked meat (beef, chicken, pork, etc.)
  • Salt and pepper to taste

Instructions

  1. Lightly oil a large casserole dish.
  2. Layer the cooked meat, smoked sausage, onion, sauerkraut, garlic, tomatoes, mushrooms, cabbage, and apples into the prepared casserole dish.
  3. Pour the beef broth and red wine over the layered ingredients. Cover the casserole tightly with foil.
  4. Bake in a preheated 325°F (160°C) oven for 2.5 hours. Serve warm.

Babcia’s Authentic Polish Bigos (Hunter’s Stew)

This recipe guides you through making Babcia’s traditional Polish Bigos, also known as Hunter’s Stew. This hearty and flavorful dish features a rich blend of meats, sauerkraut, and aromatic spices. Follow these steps to create a truly authentic Polish culinary experience.

Ingredients

  • 20g dried porcini mushrooms
  • 5-8 stoned prunes
  • 475g diced casserole beef
  • 2 large pork belly slices
  • 300g Polish sausage (kielbasa, ideally peeled)
  • 2 onions, sliced
  • 3 tbsp olive oil
  • 450g jar sauerkraut, rinsed
  • 4 tomatoes, peeled and chopped
  • 4 cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tsp dried dill
  • 1 pint beef stock
  • Salt and pepper

Instructions

  1. Soak the Dried Ingredients: Place the dried porcini mushrooms and prunes in a bowl and cover with boiling water. Let them soak for 30 minutes to rehydrate.

  2. Brown the Meats: In a large saucepan or flameproof casserole dish, brown the diced beef and pork belly slices in batches over medium-high heat. Remove each batch and set aside.

  3. Sauté the Onions: Reduce the heat to low, add the sliced onions to the saucepan, and cook gently for 10 minutes until softened.

  4. Combine Ingredients: Return the browned meats to the pan. Add the rinsed sauerkraut, chopped tomatoes, cloves, cinnamon stick, bay leaf, dried dill, and sliced Polish sausage.

  5. Add Mushrooms, Prunes, and Stock: Drain the mushrooms and prunes, reserving the soaking liquid. Add the mushrooms and prunes to the pot. Top up the reserved liquid with beef stock to make one pint, and then pour this mixture into the pot as well.

  6. Simmer: Season generously with pepper. You can add salt later after tasting. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours.

  7. Rest and Serve: For the best flavor, allow the Bigos to sit overnight after cooking. This allows the flavors to meld and deepen. Reheat gently before serving.

Bigos, a hearty stew often considered the national dish of Poland, boasts a rich history intertwined with hunting traditions and culinary evolution. While its precise origins remain shrouded in some mystery, several theories exist. One popular belief connects its beginnings to Jogaila, a Lithuanian Grand Duke who supposedly enjoyed a version of the dish before a hunt in the 14th century. However, it’s unlikely this early iteration resembled the bigos we know today.

The evolution of bigos is a story of adaptation and resourcefulness. Early forms likely consisted of game meat preserved with vinegar, and over time, readily available ingredients like cabbage and sauerkraut became central components. Its slow-cooked nature and ability to improve with age made it a practical dish, ideal for feeding hunters and large gatherings.

Sauerkraut, a key ingredient, made its way to Poland around the 13th century, profoundly influencing bigos’s flavor profile. This addition, along with various spices and meats like sausage and pork, gradually transformed the dish into the complex and flavorful stew enjoyed today.

Bigos has always been a dish of the people, adaptable to regional variations and available ingredients. From simple preparations to elaborate versions incorporating prunes, dried mushrooms, and wine, bigos remains a testament to Polish culinary ingenuity and a celebration of simple, yet satisfying, flavors.

Nutritional Content and Benefits of Bigos

Bigos, a hearty stew featuring cabbage, sauerkraut, and various meats, offers a surprisingly nutritious and flavorful meal. The specific nutritional content varies depending on the specific ingredients and proportions used, but some key nutrients consistently stand out. Cabbage and sauerkraut, the base of the dish, are excellent sources of vitamin C, vitamin K, and fiber. They are also rich in beneficial probiotics which contribute to gut health.

The addition of meat, often a combination of pork, sausage, and/or beef, boosts the protein content, contributing to satiety and muscle maintenance. While some recipes call for smoked meats, contributing to a higher sodium content, opting for leaner cuts and controlling added salt can minimize this. Bigos also provides essential minerals like iron and potassium.

Beyond the individual nutrients, bigos boasts several potential health benefits. The high fiber content supports digestive health and can help regulate blood sugar levels. The presence of antioxidants in the ingredients, especially from the cabbage and sauerkraut, can help protect against cellular damage. The probiotics from sauerkraut promote a healthy gut microbiome, which plays a role in overall immunity and well-being. Finally, bigos is a warming and satisfying meal, perfect for colder weather and providing sustained energy.

Tips for Choosing Quality Cabbage

Choosing the right cabbage is crucial for a delicious Bigos. Look for heads that feel dense and heavy for their size. This indicates tightly packed leaves, which translate to more cabbage and less core.

Inspect the cabbage for any signs of damage, such as bruising, wilting, or discoloration. The outer leaves should be vibrant and crisp, not dull or yellowing. Avoid cabbages with cracks or holes, as these can indicate insect damage or decay.

Finally, give the cabbage a gentle squeeze. It should feel firm, not soft or spongy. A firm cabbage indicates freshness and will hold up well during the long cooking process of Bigos.

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