Bigos (Cabbage and meat stew)

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Bigos (Cabbage and meat stew)
Bigos (Cabbage and meat stew)
Servings:Serves 8
Calories per serving:475
Ready in:3 hours 50 minutes
Prep. time:20 minutes
Cook time:3 hours 30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:19th January 2013

This stew is considered by some to be the national dish of Poland.


Ingredients

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Method

  1. Simmer the sauerkraut and cabbage until soft, then drain. Meanwhile, fry the bacon and set aside, reserving the fat.
  2. In the bacon fat sauté the onions and garlic, and brown the remaining meat except the sausage.
  3. Mix all ingredients (except the sausage) in a large pan, bring to the boil and simmer for 2-3 hours.
  4. Add the sausage 30 minutes before the end of the cooking times.

Serving suggestions

Serve with rye bread and potatoes.

Variations

There are many variations of this recipe and you can use whatever meat or furry game you like although it must contain the Polish sausage.

Chef's notes

This can be made in a slow cooker, set on "low" for 7-–10 hours.

The usual sausages in this recipe are wieska, tuchowska or kilometrova.

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