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Bigos in Polish

Author
Cookinero 30 Mar 2025
7310
Bigos in Polish

Bigos in Polish is a classic recipe for a traditional dish in this country. Legend has it that the recipe was originally developed not by the Poles, but by their almost neighbors, the Lithuanians. Whether this is true or not is still not known for certain. Polish bigos is an ideal combination of sour and smoked. This is achieved by using sauerkraut and smoked meat. You can use any white cabbage for this dish. Both early and late varieties will do.

How to cook Bigos in Polish

Step 1

Bigos in Polish

Prepare the meat. Fry the pork in a frying pan with vegetable oil until golden brown. About 10 minutes.

Step 2

Bigos in Polish

Place the ingredients in a cauldron and set to stew. Place the cabbage, onion, prunes, apples, meat and sausages in a cauldron. Sprinkle with salt and pepper, add bay leaf. Pour in water and set the cauldron on medium heat. Simmer the bigos for about 20 minutes. Add tomato paste and stir. Leave the dish to simmer for 60 minutes. Turn off the heat. Cover the cauldron with a lid and leave to infuse for another 20 minutes.

Bigos in Polish - FAQ About Ingredients, Baking Time and Storage

Yes, you can use beef, chicken, or turkey as alternatives to pork. Just adjust cooking times as needed.
Leftover bigos can be stored in an airtight container in the fridge for up to 4 days.
Absolutely! Replace the meat with mushrooms, lentils, or tofu for a hearty vegetarian version.
Reheat bigos gently on the stovetop over medium-low heat, adding a splash of water if needed to prevent drying out.
Yes, bigos freezes well. Store in airtight containers or freezer bags for up to 3 months.
Bigos pairs well with crusty bread, boiled potatoes, or a simple green salad.
Yes! Brown the meat first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.
Halve the ingredients and use a smaller pot, keeping the cooking times roughly the same.
Yes, omit the prunes and apples or reduce the quantity, and ensure the tomato paste is sugar-free.
Traditional bigos uses both fresh and fermented cabbage, but you can adjust the ratio to suit your taste.

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