Bigos

Bigos was traditionally served at the beginning of the hunting season and continued until the home supply of cabbage ran out. Today, we can prepare it all year round.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 105 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 cup Dried plums

  • 15 g Mushrooms, shiitake, dried

  • 0.5 l Water

  • 3 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 500 g Cabbage, fresh

  • 450 g Sauerkraut

  • 250 g Sausage, beer

  • 250 g Carniolan sausage

  • 450 g Meat, pork, curry without bones

  • 3 pieces Carrot, fresh

  • 2.5 dl Alcohol, Wine, White

  • 1 piece Spices, bay (leaves)

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Cut the sausages into 2.5 cm thick slices. Cut the meat into smaller pieces. Peel, scrape, wash, and chop the carrots into small pieces. Peel and finely chop the onion. Clean, wash, and chop the fresh cabbage into pieces. Rinse the sauerkraut and drain it.

  2. Place a pot with two cups of water on the stove and wait for it to boil. Put the prunes and dried mushrooms in a medium-sized bowl and pour boiling water over them. Let them soak for about 30 minutes.

  3. Meanwhile, place a large pot on the stove, pour in oil, and when it heats up, sauté the chopped onion, then add the fresh cabbage. Chop the soaked mushrooms and prunes. Reserve the liquid in which they were soaked. Discard only the sediment. When the cabbage wilts and its volume reduces by half, add the sauerkraut, carrots, meat, sausages, wine, bay leaf, salt, pepper, the mixture of mushrooms and dried prunes, and the liquid in which they were soaked.

  4. Mix well. Cook the dish over medium heat until it boils. Cover the pot, reduce the temperature, and cook for another 1.5 hours. Stir occasionally and add a little heated water if needed.

  5. Remove the bay leaf from the bigos. Divide it into bowls and garnish with endive leaves or similar salad that resembles a feather stuck in a hunter's hat. Serve with a piece of homemade bread, boiled potatoes, or potato dumplings.

Nutrition Information (Per 100g)

  • Calories: 109.19 kcal
  • Fat: 5.5 g
    • Saturated Fat: 1.49 g
  • Carbohydrates: 7.88 g
    • Sugars: 1.28 g
  • Protein: 5.95 g
  • Fiber: 0.83 g

Advice

For bigos, you can use leftovers of cooked or roasted meat. Bigos should be cooked slowly and for a long time. It is even better when reheated – if there is any left for the next day. It is good to prepare it in larger quantities, as it can be frozen, saving you work and time.