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Poland
Poland · Polish
Bigos
Polish cabbage and pork stew with sauerkraut.
- Polish
- 110 min total time
- 6 base servings
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Servings
Adapted for 6 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 6 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Cabbage, sauerkraut and pork cooked into a rich stew.
No major declared allergens. It is not vegetarian or vegan because it contains pork. Check the sauerkraut if you need to avoid sulphites.
This version
- Classic
Version
Contains
Ingredients
- 600 g pork shoulder pieces
- 600 g fresh cabbage
- 450 g sauerkraut Check the sauerkraut if you need to avoid sulphites.
- 180 g onion
- 30 g tomato paste
- 20 g dried mushrooms
- 700 ml water
- 20 ml neutral oil
- 2 bay leaves
- 2 g black pepper
- 5 g fine salt
Cooking method
Pot
- Brown pork
Brown pork in oil in a heavy pot.
- Cook onion
Add onion and cook until softened.
- Add cabbage
Add fresh cabbage, sauerkraut, mushrooms, tomato paste, bay and water.
- Simmer
Cover and simmer gently until the pork and cabbage are tender.
- Reduce
Uncover and cook until the stew is rich and not watery.
Frequently asked questions
Can I make it ahead?
Yes. Bigos reheats well and often tastes deeper the next day.
Why avoid prepared meats here?
This batch uses simple pork pieces to keep ingredients explicit.
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