In Poland, bigos is a hunter’s stew including beef, veal, mushrooms and a hearty helping of sauerkraut. Some cooks add a few prunes or tomato paste. Traditionally, this is a slow- cooked recipe simmered for several hours, if not overnight. It is perfect for your slow cooker! Smart Recipes, European Recipes, Pork Recipes, Recipes Pork European Bigos Bigos Recipe | CHEFBear.net PT5H Serves 4 1 Tablespoon Extra-Virgin Olive Oil 1 Pound Ground Pork 1/2 Pound Bacon 1 Large Onion 1/2 Pound Mushrooms 4 Cloves Garlic 3 Large Carrots 4 Cups Sauerkraut 1/2 Medium Cabbage 1 N/A Bay Leaf 3/4 Teaspoon Salt & Freshly Ground Black Pepper 1 Teaspoon Ground Allspice 2 Tablespoons Paprika 1 Teaspoon Dried Thyme 1 Teaspoon Dried Marjoram 1 Teaspoon Caraway Seeds 1 Pound Kielbasa Sausage 1 Cup Chicken Stock 1 Cup Red Wine 1 Cup Pitted Prunes In a large Dutch oven, heat oil, and saute ground pork and bacon until it is just browned and rendered its fat. Transfer to a plate and set aside. Saute the onions, mushrooms, minced garlic, and diced carrots in the rendered fat for 5 minutes. Stir in the sauerkraut and it's liquid, diced cabbage, all the seasonings, the browned bacon, ground pork and Polish sausage. Stir in chicken stock and red wine, and bring to a boil and reduce to a simmer for at 2 hours, stirring every 30 minutes. If the bigos dries out too much, add another splash of chicken stock, this should be a juicy stew, and it is much better the longer it cooks - I normally cook mine for at least 3 hours. In the last 30 minutes of cooking stir in the diced prunes. Serve with hearty rye or peasant bread.

Bigos

Bigos Recipe


In Poland, bigos is a hunter’s stew including beef, veal, mushrooms and a hearty helping of sauerkraut. Some cooks add a few prunes or tomato paste. Traditionally, this is a slow- cooked recipe simmered for several hours, if not overnight. It is perfect for your slow cooker!

confident kitchen meal plans

Recipe Information

Flavor Profile

European

Protein

Pork

Category

Main Dishes

Serves

4

Total Time

5 Hours

What did you think about this recipe?

Have you made this recipe? I would love to hear your feedback.

Rate & Review This Recipe

Ingredients

      • 1 Tablespoon Extra-Virgin Olive Oil
      • 1 Pound Ground Pork (Diced)
      • 1/2 Pound Bacon (Diced)
      • 1 Large Onion (Diced)
      • 1/2 Pound Mushrooms (Sliced)
      • 4 Cloves Garlic (Minced)
      • 3 Large Carrots (Diced)
      • 4 Cups Sauerkraut (Unrinsed - You Want To Save The Pickling Liquid)
      • 1/2 Medium Cabbage (Shredded)
      • 1 Bay Leaf
      • 3/4 Teaspoon Salt & Freshly Ground Black Pepper
      • 1 Teaspoon Ground Allspice
      • 2 Tablespoons Paprika
      • 1 Teaspoon Dried Thyme
      • 1 Teaspoon Dried Marjoram
      • 1 Teaspoon Caraway Seeds (Crushed)
      • 1 Pound Kielbasa Sausage (Sliced)
      • 1 Cup Chicken Stock
      • 1 Cup Red Wine
      • 1 Cup Pitted Prunes (Diced)

Directions

  1. In a large Dutch oven, heat oil, and saute ground pork and bacon until it is just browned and rendered its fat. Transfer to a plate and set aside.
  2. Saute the onions, mushrooms, minced garlic, and diced carrots in the rendered fat for 5 minutes. Stir in the sauerkraut and it's liquid, diced cabbage, all the seasonings, the browned bacon, ground pork and Polish sausage.
  3. Stir in chicken stock and red wine, and bring to a boil and reduce to a simmer for at 2 hours, stirring every 30 minutes. If the bigos dries out too much, add another splash of chicken stock, this should be a juicy stew, and it is much better the longer it cooks - I normally cook mine for at least 3 hours.
  4. In the last 30 minutes of cooking stir in the diced prunes. Serve with hearty rye or peasant bread.



Nutrition & Cost Facts

Calories

1203 kcal

Carbs

57 g

Fat

82 g

Protein

51 g

Cost Per Serving

$5.32

Did this recipe need any tweaks?

We do are best to ensure that each and every CHEFBear recipe is of the best quality. But, sometimes one slips through the cracks and needs a bit more work. Please provide your feed back in the space provided and we will do our level best to make it right!

Submit Your Feedback

About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

CHEFBear

A CHEFBear Approved Kitchen Essential

My Favorite Recipes

Join My Email Tribe Today!

We’re so sure CHEFBEAR can help build your confidence in the kitchen and cook the freshest and tasty meals. And as my friend, you will receive special tips, tricks, and other goodies. And, how about a few exclusive meal plans and other exclusive perks, how does that sound to you?

Just enter your email address below — I promise it will be kept secret — I HATE spam as much as you do! Come on and join me in the kitchen today. I am so ready to cook with you.