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Bigos from fresh cabbage

Author
Cookinero 9 Apr 2025
7860
Bigos from fresh cabbage

The recipe for bigus from fresh cabbage is a traditional dish of Polish cuisine. Although there are other opinions, according to which the dish was brought to Poland from the Grand Duchy of Lithuania. Moreover, it was King Vladislav Jagiello who did this, who loved to enjoy the correct classic bigus during hunting. Today, this tasty dish is presented in Ukrainian, Belarusian, Polish, Latvian and Lithuanian cuisines. The dish is prepared both in a cauldron and in a frying pan. Pork or beef is used as meat.

How to cook Bigos from fresh cabbage

Step 1

Bigos from fresh cabbage

Prepare the meat base. Heat vegetable oil in a frying pan. Add onion. Fry for 2 minutes until golden brown. Then add carrots and stir. After another 2 minutes, add meat to the vegetables. Season the dish with pepper and salt. Mix everything well. Cover the frying pan with a lid and leave to simmer over medium heat for 10 minutes.

Step 2

Bigos from fresh cabbage

Combine the meat with the cabbage. Add the meat base to the cabbage. Stir and pour in water. Cover and simmer the bigos for another 40 minutes. Add the tomatoes and garlic, cook for another 7 minutes.

Bigos from fresh cabbage - FAQ About Ingredients, Baking Time and Storage

Yes, ground meat works well for bigos. Just brown it with the onions and carrots as you would with cubed meat, adjusting the cooking time slightly since ground meat cooks faster.
Bigos can be stored in the fridge for up to 4 days. Reheat it gently on the stovetop over low heat, adding a splash of water if needed to prevent drying out.
You can use tomato paste (1-2 tbsp diluted with water) or even a bit of ketchup as a quick substitute for fresh tomatoes in bigos.
Absolutely! Replace the meat with mushrooms (like cremini or porcini) and use vegetable broth. The rest of the recipe stays the same for a hearty vegetarian bigos.
Bigos freezes exceptionally well for up to 3 months. Thaw overnight in the fridge before reheating, which actually enhances the flavors.
Bigos is traditionally served with rye bread or boiled potatoes. For a modern twist, try it with crusty artisan bread or over mashed potatoes.
Simply simmer uncovered for an extra 10-15 minutes to evaporate excess liquid. Stir occasionally to prevent sticking.
Yes! After browning the meat and vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Tougher cuts like pork shoulder or beef chuck are ideal as they become tender during long cooking. Trim excess fat if preferred.

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