Polish Bigos (Hunter’s Stew)

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Description

Bigos, also known as Hunter’s Stew, is one of Poland’s most beloved national dishes. Traditionally cooked for hours (sometimes even days), this hearty stew combines sauerkraut, fresh cabbage, various meats, and mushrooms, simmered together with aromatic spices and a hint of sweetness. It’s rich, smoky, tangy, and deeply comforting – the kind of dish that tastes even better the next day as the flavors meld together.

 Ingredients For Polish Bigos (Hunter’s Stew)

  • 2 cups sauerkraut, rinsed and drained

  • 2 cups fresh green cabbage, shredded

  • 2 tbsp vegetable oil or lard

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • ½ lb pork shoulder, cubed

  • ½ lb beef stew meat, cubed

  • ½ lb kielbasa (Polish sausage), sliced

  • ½ cup smoked bacon or ham, diced

  • 1 cup mushrooms (fresh or dried), sliced (if dried, soak in warm water first)

  • 1 cup beef or chicken broth

  • 1 cup canned tomatoes or 2 tbsp tomato paste

  • 1 apple, peeled and grated (optional, for sweetness)

  • 3–4 dried prunes (optional, for depth)

  • 2 bay leaves

  • 6–8 juniper berries (optional, authentic Polish touch)

  • 1 tsp paprika (sweet or smoked)

  • ½ tsp caraway seeds

  • Salt and black pepper, to taste

 Instructions

  1. Brown the meats – In a large heavy pot, heat oil/lard. Sear pork and beef until browned. Remove and set aside.

  2. Cook the base – Add bacon/ham, onions, and garlic. Cook until onions are golden.

  3. Add mushrooms & sausage – Stir in mushrooms and kielbasa; sauté briefly.

  4. Layer the cabbage – Add sauerkraut and fresh cabbage. Mix well.

  5. Add meats back in – Return pork and beef to the pot.

  6. Season and simmer – Stir in broth, tomatoes, apple, prunes, bay leaves, paprika, caraway, juniper berries, salt, and pepper.

  7. Simmer slowly – Cover and cook on low heat for at least 2–3 hours, stirring occasionally. (Traditionally, Bigos is cooked, cooled, and reheated over several days for maximum flavor.)

  8. Adjust seasoning – Taste and add more salt, pepper, or paprika before serving.

Servings

  • Makes 6–8 hearty servings.

  • Perfect with rye bread or boiled potatoes on the side.

Nutritional Info (per serving, approx.)

  • Calories: 380 kcal

  • Protein: 24 g

  • Fat: 22 g

  • Carbohydrates: 18 g

  • Fiber: 5 g

  • Sodium: 920 mg

Notes

  • Flavor develops with time – Bigos tastes best the next day after reheating.

  • Meat variety – Traditionally includes game meats (venison, rabbit, wild boar) when available.

  • Make-ahead friendly – Freezes very well, making it great for meal prep.

  • Sauerkraut balance – Rinse well if you prefer a milder, less sour taste.

 Tips

  • Add a splash of red wine or dark beer for a richer flavor.

  • Don’t rush – long, slow simmering is key.

  • For a smoky depth, add a small piece of smoked pork rib or smoked paprika.

  • Serve with a dollop of sour cream for creaminess.

 Health Benefits

  • High in protein from meats and sausage.

  • Rich in probiotics & fiber from sauerkraut and cabbage.

  • Immune-boosting mushrooms and garlic.

  • Slow-digesting meal – keeps you full and energized.

Q & A

Q1: Can I make Bigos vegetarian?
👉 Yes! Use mushrooms, sauerkraut, cabbage, beans, and smoked paprika instead of meats.

Q2: How long does it last?
👉 Up to 5 days in the fridge; up to 3 months in the freezer. It tastes even better reheated.

Q3: Is it necessary to add prunes or apple?
👉 No, but they balance the sour sauerkraut and add depth of flavor.

Q4: What’s the best side dish for Bigos?
👉 Traditionally served with rye bread, mashed potatoes, or polenta.

Q5: Can I cook Bigos in a slow cooker?
👉 Yes! Brown meats first, then transfer everything to the slow cooker and cook on LOW for 6–8 hours.

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