Bigos

Bigos, also known as Polish Hunter’s Stew, is a beloved traditional dish from Poland. It’s a hearty and flavorful combination of cabbage, sauerkraut, smoked meats, and aromatic spices. Bigos variations abound, but this recipe includes duck or venison for an authentic touch. Essential ingredients like bacon, sauerkraut, and smoked Polish sausages create a rich and satisfying dish that’s perfect for any hearty appetite.

SERVES 4
PREP 40 MIN
COOK 2 HR
FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 1 small Savoy cabbage, cored, ribs removed, leaves shredded
• Salt and freshly ground black pepper
• 1lb 2oz (500g) sauerkraut, drained
• 3½oz (100g) smoked bacon, cubed
• 7oz (200g) smoked Polish sausage, sliced
• 7oz (200g) duck breast or lean venison, cubed
• 1 large red onion, diced
• 1 clove garlic, crushed
• 5½oz (150g) mushrooms, sliced
• ½ tsp smoked paprika
• 1 bay leaf
• ½ tsp juniper berries
• 1 tsp dried marjoram
• ½ tsp caraway seeds, crushed using a pestle and mortar
• ¾ cup (200ml) red wine
• 1 cup (250ml) beef stock

INSTRUCTIONS:

1. Prepare the Cabbage and Sauerkraut: Start by heating a heavy saucepan over medium heat. Add the shredded Savoy cabbage and cover it with boiling water. Season with salt and pepper, return to a simmer, and cook for 10 minutes. Drain the cabbage and reserve it. Repeat this process with the sauerkraut, simmering it for 5 minutes. Drain the sauerkraut, reserving both the sauerkraut and the cooking liquid.
2. Cook the Meats: In a nonstick frying pan over medium heat, cook the cubed bacon until it becomes crispy. Transfer the bacon to a platter lined with paper towels. Cook the sliced sausage and cubed duck or venison for 5 minutes, stirring occasionally. Add these meats to the platter with the bacon. Set them aside.
3. Sauté Onion, Garlic, and Mushrooms: Using the same frying pan, cook the diced red onion, crushed garlic, and sliced mushrooms until they become softened and aromatic. Then, transfer them to a saucepan along with the cooked meats.
4. Flavor the Stew: Place the saucepan over medium heat. Stir in the smoked paprika, bay leaf, juniper berries, dried marjoram, and crushed caraway seeds. Pour in the red wine and beef stock. Bring the mixture to a simmer while stirring. Cover the saucepan, reduce the heat slightly, and simmer for 1 hour, stirring occasionally.
5. Combine and Simmer: After the stew has simmered, add the boiled cabbage and stir it in. Cover and cook for an additional 10 minutes. Then, stir in the sauerkraut. If needed, add some or all of the reserved cooking liquid; the mixture should resemble a thick soup rather than a stew. Simmer for another 15 minutes, allowing all the flavors to meld together.
6. Serve: Taste the Bigos and adjust the seasoning as necessary. Serve it piping hot, savoring the hearty blend of flavors and textures that make this Polish Hunter’s Stew a true comfort food classic.

Bigos is a comforting and hearty dish that’s perfect for cold weather or any time you crave a taste of Poland. The combination of smoked meats, cabbage, and sauerkraut creates a rich and satisfying stew that will warm both your body and your soul. Enjoy!