Bigos in a cauldron

Cookinero 23 Apr 2025

Bigos is a traditional Polish dish consisting of cabbage and meat. There are many options for cooking bigos. It is best to choose a deep dish with a thick bottom. Then the vegetables and meat will not burn during long stewing. Another ideal cooking option is in a cauldron. Bigos in a cauldron turns out especially appetizing, tasty and aromatic. The secret of the ideal dish is the combination of fresh and pickled cabbage and several types of meat products.

How to cook Bigos in a cauldron

Step 1

Bigos in a cauldron

Heat vegetable oil in a cauldron. Put in the pork pieces. Fry until golden brown for 10-15 minutes. Add the sausage and stir. Simmer for 5 minutes. Then add the onion, and after 4 minutes, the carrots.

Step 2

Bigos in a cauldron

Add the remaining ingredients and finish cooking the bigos. Add spices (salt and pepper), tomato paste, water. Mix thoroughly. Cover the cauldron with a lid and leave for 10 minutes. After that, put both types of cabbage and bay leaves in the cauldron. Cover again with a lid and simmer the bigos for about 80 minutes.

Bigos in a cauldron - FAQ About Ingredients, Baking Time and Storage

Yes! Replace pork and sausage with mushrooms, lentils, or plant-based meat alternatives for a hearty vegetarian version.
A heavy-bottomed pot, Dutch oven, or slow cooker will work well as alternatives to a cauldron.
Store in an airtight container in the fridge for up to 4 days—flavors deepen over time!
Absolutely! Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Add smoked paprika, chili flakes, or a dash of hot sauce during cooking to boost the heat.
Serve with rye bread, mashed potatoes, or a simple cucumber salad for balance.
Yes, but fresh cabbage yields better texture. If using pre-shredded, reduce cooking time slightly.
Halve all ingredients and cook in a smaller pot, keeping the same steps but reducing simmering time by 15-20 minutes.

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