Description
Bigos Świąteczny is a traditional Polish hunter’s stew, often served during holidays. It combines sauerkraut, fresh cabbage, and various meats for a rich, hearty flavor.
Ingredients
Scale
- 500g sauerkraut
- 300g fresh cabbage, shredded
- 200g smoked sausage, sliced
- 200g pork shoulder, diced
- 100g bacon, chopped
- 1 onion, finely chopped
- 2 tbsp tomato paste
- 1 bay leaf
- 5 juniper berries
- 1 tsp black pepper
- 1 tsp salt
- 500ml water or broth
Instructions
- In a large pot, fry the bacon until crispy. Remove and set aside.
- In the same pot, brown the pork shoulder and sausage. Remove and set aside.
- Sauté the onion until translucent. Add the fresh cabbage and cook until softened.
- Add the sauerkraut, tomato paste, bay leaf, juniper berries, pepper, and salt. Mix well.
- Return the cooked meats and bacon to the pot. Pour in the water or broth.
- Simmer on low heat for at least 2 hours, stirring occasionally.
- Serve hot with rye bread.
Notes
- Bigos tastes better the next day as flavors meld.
- You can add dried mushrooms for extra depth.
- Adjust salt and pepper to taste.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stewing
- Cuisine: Polish
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 6g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Bigos, Polish stew, hunter's stew, holiday dish