Bigos Recipe - How to Cook Polish Hunters Stew
Bigos is a Polish stew of pork, kielbasa, sauerkraut, and cabbage, and is often called Hunter's Stew. It's got a deep, rich flavor, that gets even better the next day.
Full Recipe:
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Polský Bigos-recept
suroviny
500g hovězí maso
500g vepřové maso
200g klobása (může pálivá)
žampiony nebo hřiby
2 cibule
1hlávkové zelí
cca 1kg kysané zelí
lžíce sádla
1 rajský protlak
sůl,pepř a červená paprika
Hunter's stew / cabbage and pork stew - bigos
Hunter's stew/ cabbage and pork stew- bigos
This dish will keep in the fridge for few days, suitable for freezing (I always cook in bulk so I can freeze it)
Serve with mashed paotoes or crusty bread.
Testes even better with handfull of wild mushrooms.
Ingredients:
1kg sauerkraut (squeeze out the excess of water)
1x small white cabagge- cut into small pieces
500g smoked bacon- cut into small pieces
1kg pork shoulder- cut into small pieces
3 x pieces of smoked polish sausage (I used Podwawelska)
15 prunes- chopped
1-2 apples- chopped
2x tins of plum tomatoes
200-300g tomato puree
4 bay leaves
6 allspice (in the video I have made mistake and called them peppercorns )
5 grow barren
1 tbs sweet paprika
1 tbs majoram
oil for frying
Mixed herbs for bigos- from polish shop- optional
Method:
In the big pot (I used 7litre) place chopped white cabbage and sauerkraut- squeeze out the excess of water)
Fry onions and sausage for 5 mins- add to the pot
Cut pork shoulder into small pieces, seal on a frying pan and add to the pot
Cut bacon-add to the pot
Add 1.5 litre of cold water, bay leaves, allspice, grow barren, herb mix for bigos (optional)
Cook for 1 hr on low heat- On my induction I started at 9 then reduced to 3 when was bubbling)
Add apples, prunes, plum tomatoes
Cook for 1 hr- on low heat
Add tomato pure, sweet paprika, majoram, pepper
Cook for further 1 hr- on low heat
Serve with mash potato or crusty bread
Enjoy and subscribe today .
Comment and let me know what you think .
Polish BIGOS – Cabbage & Sausage STEW. Recipe by Always Yummy!
Bigos is considered to take the origin from Poland but it is no less popular and favorite in Lithuania, Ukraine and Belarus. The recipes of bigos cooking, as of many old recipes, have their features. Here we offer to cook a Polish style bigos. In this recipe two forms of white cabbage are used at once – fresh and sauerkraut. Traditionally bigos is cooked in extra amount as it does not lose its quality during warming up. This dish is served as a rule in the same cookware it was cooked in. It is recommended to each time warm up the whole amount at once in the same pot it cooked in, not just one eating amount. It is believed that each time the dish is warmed bigos «matures» and its flavors become even better. Bigos is stored up to 7 days in a refrigerator and 6 months in a freezer. You won’t regret the time spent for cooking bigos all because this meal is not just a tasty, very tasty!
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✅ Ingredients:
• fresh white cabbage – 35oz | 1 kg
• sauerkraut – 3 lb | 1,3 kg
• dried mushroom – 1 oz | 40 g
• pork boneless meat – 28 oz | 800 g
• smoked bacon – 10 oz | 300 g
• smoked sausage – 10 oz | 300 g
• 2 bulb onions
• dry red wine – ¼ cup | 150 ml
• 10 peppercorns
• 5 allspice berries
• 10juniper berries
• 4 cloves
• 2 bay leaves
• honey – 1 tbsp
• ground black pepper – 1 tsp
• salt – to taste
• vegetable oil – 4 tbsp
✅ You will need:
• stockpot ≥4,5 l
• pan
• bowl
• carving board
???? Preparation:
1. Pour the dried mushrooms with the warm water and leave for a night, then wash thoroughly under running water and filter the mushroom juice it was soaking in. If you got big mushrooms, cut them into thin strips.
2. Add 2 tbsp of vegetable oil into a stockpot and lay out the fresh cabbage cut into thin strips.
3. Fry the cabbage for 5 minutes over medium heat.
4. Add the sauerkraut and prepared mushrooms with its filtered juice into the stockpot, cover with a lid and braise over low heat for an hour stirring occasionally.
5. Heat a pan over low heat with 2 tbsp of vegetable oil and fry the pork meat cut into small pieces on all sides until golden for about 10 minutes over low heat.
6. Add the fried meat into the stockpot with the cabbage and stir, add the cloves, juniper berries, peppercorns, allspice berries and bay leaves, keep braising for an hour more over low heat.
7. Fry the chopped bacon in the pan for 5 minutes over low heat.
8. Add the chopped up bulb onion and fry for 3 minutes over low heat until golden.
9. Add the sliced sausage into the pan and fry for 2 minutes more over low heat.
10. Lay the fried bacon, sausage and onion into the stockpot, add the red wine, honey and ground black pepper and simmer over low heat for 1 hour.
11. Salt to taste.
12. Off the heat and cool the bigos.
13. When serving warm up the bigos and serve hot to the table.
14. Store extra amount of bigos in a refrigerator up to one week and half a year in a freezer. It becomes better in this case.
❗️Advices:
1. It is recommended to cook bigos beforehand, a couple of days till serving date. A genuine Polish bigos becomes better when warmed up.
Świąteczny bigos / Oddaszfartucha
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składniki:
1kg kapusty świeżej
1,5kg kapusty kiszonej
1,5 kg dowolnego mieszanego miesa
100g suszonych śliwek
1/2 szklanki czerwonego wytrawnego wina
200g wędzonek
80 g grzybów suszonych
2 liście laurowe
2 gożdziki
5 ziaren ziela angielskiego
4 owoce jałowca
50g smalcu
opcjonalnie cebula
sól,pieprz do smaku
Hunter's Pork Stew... Bigos Recipe
This slow-cooked hearty hunter's stew, otherwise known as bigos, is one of Poland's national dishes. Combining pork, sausage, cabbage and sauerkraut with a bunch of woodland flavours it's sure to sort you right out after a busy day!
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