Bigos Stew Recipe

A hearty Polish stew made with sauerkraut, fresh cabbage, and a variety of meats.

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Prep Time 30 mins

Cook Time 2 hrs

Total Time 2 hrs 30 mins

Course Main Course

Cuisine Polish

Servings servings

Calories 350 kcal

Equipment

Large pot
Cutting board
Knife

Ingredients:

Main Ingredients

1 kg Sauerkraut
500 g Fresh cabbage shredded
500 g Pork shoulder cut into chunks
300 g Kielbasa sausage sliced
2 Onions chopped
3 cloves Garlic minced
2 cups Beef broth
1 cup Red wine
2 tbsp Tomato paste
2 tbsp Vegetable oil
2 pcs Bay leaves
1 tsp Caraway seeds
to taste Salt and pepper

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onions and garlic, and cook until softened.
2. Add the pork shoulder and cook until browned on all sides.
3. Stir in the sauerkraut, fresh cabbage, kielbasa, beef broth, red wine, tomato paste, bay leaves, and caraway seeds.
4. Bring to a boil, then reduce heat to low and simmer for about 2 hours, stirring occasionally.
5. Season with salt and pepper to taste. Serve hot.

Notes:

Bigos is even better the next day, so consider making it ahead of time.

Nutrition value:

Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Keywords:

Keyword Bigos, Polish Cuisine, Stew

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