450 g/ 1 lb pork stewing meat, smoked if available, 375 g/ 13.2 oz/ about 2 1/2 cups sauerkraut, 750 g/ 26.5 oz/ about 10 cups white cabbage, 75 g/ 2.7 oz/ about 4-5 tablespoons tomato paste, 300 g/ 10.5 oz Polish sausage (cabanossi or Krakauer), 2-4 teaspoons plum butter or jam, to taste (plum butter is less sweet than jam, so use to taste). If you are a vegetarian like I am skip the meat - the dish is reach and tasty enough without it. Cooling it off and warming it up again for a few days makes the flavors better. I made this with turkey kielbasa light beer instead of red wine (I actually think this turned out really well) and a mixed Italian herb blend.

Bigos is a traditional Polish dish made with a variety of meats that have been cut into bite-sized pieces and stewed with sauerkraut and cabbage. I believe it was originated in Poland, however recipes similar to polish bigos can be found in cuisines of Lithuania, Russia, Ukraine and maybe some others. fake chicken pieces and water instead of pork and juices and reduce cooking time. Warming sauerkraut stew or bigos with pork and spicy sausages, one of the most popular Polish recipes. Simmer on low heat for about 1 1/2 hours or until meat is done. Yeap, that’s my mother-in-law. Rinse pork meat under cold water and dry it up with paper towel. 4 Add the mushrooms and cook them without any additional oil, stirring often, until they release their water.

Heat the lard or oil in a Dutch oven or another heavy-bottomed pot. Most people won't think twice about serving basic cornbread when is on the table. I don’t add tomatoes like some do but instead add a bit of red wine from time to time. I did not bake it but just let it cook in one pot the way my mom makes it and added a little bit of shredded apples to it. Heat the olive oil in a large stockpot or Dutch oven set over medium heat. Mix and fry vegetables together for about 10 mins: After then pour them to the cooking pot over the meat (keep the low heat under it): Shred white cabbage (depends of the cabbage you may use just part of cabbage head, the rule of the thumb is volume of braised white cabbage should be about the same as volume of sauerkraut). We loved the food in Poland too. I share the foregoing to impart credence to my statements about Polish bigos. Also no Polish cook I know would add basil or flour - it should be thick with veggies and meat but not murky. Pressure cook for 7 minutes. If both are smoked it is even better. tomato paste diluted in 3 tablespoons water. ~Elise. Chop the porcini and add them to the pot together with their soaking liquid. Throughout the Peloponnese, cabbage is referred to colloquially as mapa--mop! Add the tomato paste and stir. We used, dried wild mushrooms, fresh cremini mushrooms and a “chef’s sampler” pack of fresh mushrooms for this recipe.

Add two teaspoons plum butter or jam, cover, and continue simmering for one hour. Have these ingredients delivered or schedule pickup SAME DAY! Hello! Add sauerkraut, cabbage, tomatoes, tomato paste, and stock to the pot. This site uses Akismet to reduce spam. Place the meat back in the pot. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Great for a cold winters day.

Privacy Policy, This post may contain affiliate links, see my, Mediterranean Parsley Salad – Tabbouleh or Tabouli, Korean Chicken Wings with Gochujang Sauce, Choripán con Chimichurri – Uruguayan or Argentinian, Mushroom Stuffed Meatballs (Polish Recipe). Nutrient information is not available for all ingredients. Mom was born just over the mountain from Poland in Eastern Slovakia. 1 pound kielbasa sausage, sliced into 1/2 inch pieces, 1 (16 ounce) jar sauerkraut, rinsed and well drained. Bigos, as a cabbage and meat stew, is very popular second course dish in countries of East Europe. Hi Gail, you should easily be able to find pork shoulder meat already cut into big chunks for making stew. I recommend cooking the stew one day in advance and let it develop the flavors overnight. All Right Reserved. You should have seen my dad’s eyes when I told him Hank was making this recipe for us. Dice meat into pieces with about 1.5” side and fry them over moderate-high hear in a skillet with sunflower oil. In a large pot over medium-high heat, cook bacon and leeks, stirring occasionally, until most of fat is rendered and leeks have softened, 6 to 8 minutes. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. I didn’t use the beer or the tomato sauce in my version. Add the pork cubes and brown them on all sides, turning them every minute or two for about 6 to 7 minutes total. Also sometimes called “Hunter’s Stew” – this delicious, hearty meal can be made with just about any sort of meat including pork, poultry, beef, or game, plus a variety of vegetables. I needs to be made a couple of days in advance as you want to color to change from caramel brown to a darker brown, that’s when its the best! Necessary cookies are absolutely essential for the website to function properly. Дуже і дуже смачно! . Once the pot is clean and the cabbage and onions soft, remove from the pot and set aside with the pork shoulder. But it really gives the dish a more complex and rounded flavor. Bring everything to a simmer, cover the pot and cook gently for at least 2 hours. Cover with a lid. In Europe, recepies prominently featuring mushrooms as an ingredient commonly have the term "hunter" (mushroom hunter?) I have never seen wine as an ingredient of any traditional Polish dish - not in that climate! Somebody forgot to translate that chapter to Ukrainian , pork is like a national food there; and to me Ukraine is pretty christian country. Some diced potato wouldn't hurt either. Also known as bigos, this hearty, cabbage and pork-based stew has been called the national dish of Poland.

This website uses cookies to improve your experience while you navigate through the website. Great with potatoes or crusty bread and butter, and of course a glass of Piwo. Heat 2 teaspoons of oil over med-high heat and brown the pork and beef for 4-5 minutes, sprinkling with salt & pepper. Grind or crush the juniper berries and black peppercorns roughly; you don’t want a powder. Thank you for your recipe. Chop the tomatoes. Adjust seasoning with additional salt and pepper. When the hock is tender, fish it out and pull off the meat and fat from the bones Discard the bones and the fat, then chop the meat roughly and return to the pot. I cook my sauerkraut and fresh cabbage separately and only later combine them when all meats are in. 5 You should not have enough liquid to submerge everything. This recipe is super! When pork is done browning add onion and garlic and sauté for another 3-4 minutes. EnjoyYourCooking.com uses cookies to improve your experience. My husband and mother-in-law both raved about it. Start by chopping everything, this dish requires quite a bit of chopping, but it is otherwise super simple to make. Sauerkraut Stew with Pork and Sausages – Polish Bigos Recipe That’s the only thing that makes me sad about my family . Also I omitted the caraway seed and the celery as we aren't huge fans and I didn't bother with the tomato paste as I didn't want to open a whole can just for a couple of Tbsps. and it NEVER has a "thick, rich brown base" (gravy). Total Carbohydrate Add the finely chopped onion, the crushed juniper seeds, and the caraway seeds and stir for a few more minutes. If you are making the tomato-based version, skip the beer and use the can of tomato sauce. Do not crowd the pan. This site uses cookies. Have made it twice now – just got rave reviews from my German friend! And Worcestershire sauce? Pour in enough water to cover the meat.