Bigos: How to cook Poland's national dish

Ingredients

• 1.5 kg White Cabbage (fresh, heavy, thinly sliced)
• 0.5 kg Savoy Cabbage (raw, adds crunch)
• 1 kg Sauerkraut (drained)
• 300 g Smoked Bacon (cut into bite‑size pieces)
• 500 g Smoked Sausages (Polish kielbasa) (sliced)
• 500 g Smoked Pork Ribs (bone‑in, cut into chunks)
• 30 g Dried Porcini Mushrooms (re‑hydrated in warm water, then drained)
• 200 g Frozen Porcini or Boletus Mushrooms (thawed, sliced)
• 150 g Smoked Plums (Prunes) (pitted)
• 400 g Fresh Tomatoes (diced (or substitute 2 tbsp tomato paste))
• 2 large Onion (sliced)
• 4 cloves Garlic (minced)
• 2 pieces Bay Leaf (dried)
• 5 pieces Pimento (Allspice Berries) (whole)
• 1 tsp Allspice Powder (ground)
• 1 tsp Rosemary (dried, optional)
• 1 tsp Thyme (dried, optional)
• 1 tsp Caraway Seeds (Polish spice)
• 1 tbsp Horseradish (grated)
• 2 tbsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (ground)
• 2 L Water or Broth (for simmering; broth adds extra depth)
• 250 ml Red Wine (optional) (adds richness; can omit for non‑alcoholic version)

Instructions

1. Slice the Cabbage

   Using a mandolin, slice the white cabbage as thinly as possible. Place the sliced cabbage in a large bowl.

   Time: PT10M

2. Combine Cabbage with Sauerkraut

   Add the sauerkraut, salt, caraway seeds, and grated horseradish to the sliced cabbage. Toss gently and let sit for a few minutes to draw out moisture.

   Time: PT5M

3. Rehydrate Dried Mushrooms

   Place the dried porcini mushrooms in a bowl of warm water for 10 minutes. Drain, reserving the soaking liquid, and set the mushrooms aside.

   Time: PT10M

4. Prepare Frozen Mushrooms

   Thaw the frozen porcini/boletus mushrooms, then slice them thinly.

   Time: PT5M

5. Cut the Meats

   Trim the smoked bacon, slice the smoked sausages, and cut the smoked ribs into bite‑size chunks.

   Time: PT15M

6. Brown the Meats

   Heat the Dutch oven over medium‑high heat. Add the bacon first, rendering its fat. Then add the sausage and ribs, browning all pieces until nicely caramelized.

   Time: PT20M

   Temperature: medium-high

7. Sauté Onions and Garlic

   Add the sliced onions and minced garlic to the pot. Cook, stirring, until the onions become translucent.

   Time: PT5M

   Temperature: medium

8. Add Tomatoes and Smoked Plums

   Stir in the diced fresh tomatoes (or tomato paste) and the pitted smoked plums. Cook for a couple of minutes to meld the flavors.

   Time: PT5M

   Temperature: medium

9. Incorporate Mushrooms and Herbs

   Add the rehydrated porcini, frozen mushrooms, rosemary, thyme, bay leaf, allspice powder, whole pimento berries, and black pepper. Mix well.

   Time: PT2M

10. Add Cabbage‑Sauerkraut Mix and Liquid

    Fold the cabbage‑sauerkraut mixture into the pot. Pour in enough water or broth (plus the reserved mushroom liquid) to just cover the ingredients. Bring to a boil, then reduce to a low simmer.

    Time: PT2H15M

    Temperature: low simmer

11. Long Simmer

    Let the stew simmer gently, stirring occasionally, for about 2 hours. The flavors will concentrate and the meat will become tender.

    Time: PT2H

    Temperature: low simmer

12. Cool and Rest (Optional Overnight)

    Turn off the heat, let the pot cool to room temperature, then cover and refrigerate overnight. This rest deepens the flavor.

    Time: PT0M

13. Reheat and Finish

    The next day, gently reheat the bigos over low heat for about 1 hour, stirring occasionally, until hot and thickened.

    Time: PT1H

    Temperature: low

14. Season and Serve

    Taste and adjust seasoning with salt or pepper if needed. Ladle the bigos into bowls and serve hot with rye bread or boiled potatoes.

    Time: PT10M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of White Cabbage: Savoy cabbage
• Instead of Savoy Cabbage: Green cabbage
• Instead of Sauerkraut: Fermented cabbage
• Instead of Smoked Bacon: Smoked pork belly
• Instead of Smoked Sausages (Polish kielbasa): Smoked sausage
• Instead of Smoked Pork Ribs: Pork shoulder
• Instead of Dried Porcini Mushrooms: Dried shiitake mushrooms
• Instead of Frozen Porcini or Boletus Mushrooms: Fresh mushrooms
• Instead of Smoked Plums (Prunes): Dried apricots
• Instead of Fresh Tomatoes: Tomato paste
• Instead of Onion: Yellow onion
• Instead of Garlic: Garlic powder
• Instead of Pimento (Allspice Berries): Allspice powder
• Instead of Rosemary: Thyme
• Instead of Thyme: Rosemary
• Instead of Caraway Seeds: Cumin
• Instead of Horseradish: Mustard
• Instead of Black Pepper: White pepper
• Instead of Water or Broth: Beer
• Instead of Red Wine (optional): Apple cider

Equipment Needed

• Large Dutch Oven or Heavy Pot
• Cutting Board
• Chef’s Knife
• Mandolin Slicer
• Wooden Spoon
• Ladle (optional)
• Jar with Lid (optional)
• Measuring Cups and Spoons
• Stove

Critical Steps — Do Not Skip

• Slice the cabbage extremely thin for even cooking.
• Brown the smoked meats thoroughly to develop flavor.
• Maintain a low, steady simmer for several hours.
• Allow the stew to rest (overnight) for flavor development.

Chef Tips from the Video

• Reserve the mushroom soaking liquid and add it with the broth for extra umami.
• Use the rendered bacon fat as the cooking oil – it adds authentic smoky depth.
• For a richer color, add a small amount of smoked paprika.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Bigos improves after a night in the fridge; make it a day ahead for maximum flavor.
• Portion and freeze leftovers; reheat gently on the stove.

Frequently Asked Questions