PolishMain course
Bigos (Polish hunter's stew)
Bigos is a hearty Polish hunter's stew, built on a base of slow-cooked cabbage, beef, and smoked meats. The long simmer allows the flavors of sausage, bacon, and beef to meld with mushrooms, prunes, and a warming blend of spices. Like many stews, it tastes even better after a day or two in the fridge, so it's a good candidate for making ahead. Just reheat it gently until it's steaming hot before serving.
Method
3 steps · 33 min total
- 01
Cook the Cabbage
Place the shredded white cabbage in a heavy casserole dish. Pour in the 250 ml beef stock, then cover and cook over a low heat for about 50 minutes, or until the cabbage is quite tender.
- 02
Brown Meats and Onion
If using dried mushrooms, cut the rehydrated mushrooms into strips, making sure to save their soaking water. Heat the 2 tbsp lard in a large, heavy pan or Dutch oven over medium-high heat. Add the German sausages and bacon, frying until browned and rendered. Scoop out the cooked meats and set aside, leaving any fat in the pan.
Add the chopped onion to the same pan and fry for 5–8 minutes, stirring occasionally, until it's softened and lightly browned.
