Ingredients for 8 Servings
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500g sauerkraut, drained and rinsed
300g fresh white cabbage, shredded
200g pork shoulder, cut into cubes
200g smoked kielbasa, sliced
150g beef, cut into cubes
100g smoked bacon, chopped
2 medium onions, diced
200g mushrooms, sliced
400ml beef or vegetable stock
2 bay leaves
5 allspice berries
5 juniper berries
1 tsp caraway seeds
Salt and pepper to taste
2 tbsp tomato paste
1 tsp sugar
150ml dry red wine
A handful of prunes, optional
Fresh parsley for garnish
Total Time
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Preparation Time30 min
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Cooking Time3.5 hours
Goes Great with
Method
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- Roast The Onions
- In a large pot, sauté onions and garlic until golden.
- Brown the Meat
- Add pork and beef, cooking until browned.
- Add the Veggies
- Stir in sauerkraut, carrots, tomato passata, and beef broth.
- Seasonings
- Season with bay leaves, caraway seeds, salt, and pepper.
- Cook it slow
- Simmer on low heat for 2 hours, allowing flavors to meld.
- Kielbasa is Key
- Add sliced sausage and cook for an additional 30 minutes.
- The hotter the better
- Adjust seasoning if needed and serve hot.
Pro Tips- For a richer flavour, let the bigos sit overnight and reheat it the next day.
- Bigos pairs beautifully with rye bread and a cold Polish beer.
- Feel free to experiment with different meats like venison or lamb for variety.
- Roast The Onions
Notes
Calories Per Serving:
Approximately 300-350 calories
Kielbasa is a type of sausage that is a staple of Polish cuisine. The word “kielbasa” actually means “sausage” in Polish, but it has come to be associated with a particular variety of sausage outside of Poland. Traditional kielbasa is made from ground meat, typically pork, though beef or turkey may also be used, which is then seasoned with spices such as garlic, marjoram, and black pepper. It’s encased in natural casings and smoked, giving it a distinctive flavor and color.
There are many varieties of kielbasa, including:
- Fresh Kielbasa: Not smoked, and typically needs to be cooked before eating.
- Smoked Kielbasa: Fully cooked and can be eaten as is or added to dishes.
- Dry Kielbasa: A dried version, similar to salami, and can be eaten without cooking.
Kielbasa can be served cold, grilled, sautéed, or added to stews, soups, and other dishes like the traditional Polish bigos. It’s a versatile ingredient that adds a rich, smoky flavor to any meal.