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Bigos from sauerkraut with rice

Author
Cookinero 25 Nov 2025
1370
Bigos from sauerkraut with rice

All guidebooks to Poland write that in this country you must try classic bigos or bigus. Locals often call it stew. The basis is Polish-style sauerkraut, stewed with fresh cabbage, several types of meat, sausages, dried fruits, mushrooms and root vegetables. Moreover, if you cook this dish according to Polish traditions, it will take housewives several days. There are also quick options for preparing the dish, for example, bigus from sauerkraut with rice.

How to cook Bigos from sauerkraut with rice

Step 1

Bigos from sauerkraut with rice

Prepare the base for the bigos. Heat the oil in a frying pan. Put the pork in it. Fry for 10 minutes until golden brown. Then add the onion and carrot. Continue to simmer for another 3-4 minutes. Put the rice in the frying pan and stir.

Step 2

Bigos from sauerkraut with rice

Add the remaining ingredients and let the bigos simmer. Add the sauerkraut to the rice and meat. Mix thoroughly. Set the heat to medium. Simmer for 5 minutes. Then add the garlic, salt, pepper and water. Wait until the liquid boils, reduce the heat to low. Cover the pan with a lid and simmer for about 20 minutes until the rice is ready.

Bigos from sauerkraut with rice - FAQ About Ingredients, Baking Time and Storage

Yes! Chicken thighs, turkey, or even smoked sausage (like kielbasa) work well as substitutes for pork. Adjust cooking times slightly based on the meat used, ensuring everything is fully cooked.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water to prevent drying out.
Absolutely! Omit the meat and use vegetable broth instead of water. Add hearty vegetables like mushrooms, lentils, or chickpeas for protein. Smoked paprika can mimic a smoky flavor.
Yes! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Note: The texture of the rice may soften slightly upon thawing.
Feel free to use fresh cabbage thinly sliced and lightly salted, or a mix of sauerkraut and fresh cabbage for milder flavor. Rinsing sauerkraut reduces tang if preferred.
Replace rice with cauliflower rice. Add it in the last 5-10 minutes of cooking to avoid mushiness. Reduce overall cooking time slightly.
Broth (chicken, vegetable, or beef) adds great depth! Substitute water with an equal amount of broth for a richer-tasting Bigos.
Serve with crusty bread, boiled potatoes, or creamy mashed potatoes. A dollop of sour cream and fresh dill or parsley add freshness.
Ensure the heat is set to low after boiling. Stir gently once or twice during the 20-minute simmering period, and keep the lid tightly closed between stirs.
Yes! Simply double all ingredients. Use a large pot or Dutch oven to accommodate everything. You may need to slightly increase simmering time for the rice to cook evenly.

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