Name: Bigos (Polish Sauerkraut and Meat Stew)
Prep time: 35 min
Cook time: 180 min
Total time: 245 min
Yield: About 3.4 kg
Cuisine: Polish
Ingredients: 900 g sauerkraut, lightly drained; do not rinse unless it tastes unusually sharp; 500 g green cabbage, cored and thinly shredded; 700 g boneless pork shoulder, cut into 3 cm cubes; 300 g fully cooked smoked Polish kielbasa, cut into 1 cm half-moons; 100 g smoked bacon, cut into 1 cm pieces; 180 g yellow onion, finely diced; 25 g dried porcini mushrooms, checked for debris; 400 ml hot water for soaking the porcini; 80 g pitted prunes, roughly chopped; 350 ml unsalted pork or beef stock; 400 ml strained mushroom soaking liquid; 15 ml neutral oil, only if the bacon does not render enough fat for browning; 3 bay leaves; 5 whole allspice berries; 4 juniper berries, lightly crushed; 1.5 g freshly ground black pepper; 0–5 g fine salt, added only after tasting

A wide view of „Bigos (Polish Sauerkraut and Meat Stew)“ arranged on a table for serving.

Yield About 3.4 kg

Serving basis About 425 g per serving; 8 servings

Difficulty Moderate

Dietary classification Contains meat

Ingredients ↓

Introduction and overview

Bigos (Polish Sauerkraut and Meat Stew)

Bigos is a Polish cabbage-and-meat stew with many household and regional versions. This pot brings together tangy sauerkraut and fresh cabbage with pork shoulder, smoked kielbasa, bacon, dried porcini and a small amount of prune. Slow braising softens the cabbage and pork while the mushrooms and smoked meat give the broth its rounded, savory depth.

The dish has changed over time. Historical sources describe earlier preparations called bigos made from chopped meat or fish, soured with fruit or vinegar; the cabbage-based form developed later. Modern recipes vary in their meat-to-cabbage balance and in additions such as mushrooms, prunes, wine or spices, so this is one practical home version rather than a single canonical formula. It is also distinct from the registered Wielkopolski version, which uses tomato paste, garlic and marjoram.

Give the stew a low, steady simmer rather than a hard boil. Brown the meat in batches so it gains color, strain the mushroom soaking liquid to remove grit, and stir the pot regularly as it thickens. Sauerkraut and smoked meats can bring plenty of salt, so taste at the end before adding any more.

What makes this version work

Using both sauerkraut and fresh cabbage gives a clear, tart flavor with enough sweetness and body to balance it.
Browning pork in rendered bacon fat builds savory flavor before the long braise.
Dried porcini and their strained soaking liquid add concentrated mushroom character without diluting the stew.
Prunes round the acidity; the measured amount keeps the finished bigos savory rather than sweet.

Ingredients

Cabbage

900 g sauerkraut, lightly drained; do not rinse unless it tastes unusually sharp
500 g green cabbage, cored and thinly shredded

Meat

700 g boneless pork shoulder, cut into 3 cm cubes
300 g fully cooked smoked Polish kielbasa, cut into 1 cm half-moons
100 g smoked bacon, cut into 1 cm pieces

Aromatics and mushrooms

180 g yellow onion, finely diced
25 g dried porcini mushrooms, checked for debris
400 ml hot water for soaking the porcini
80 g pitted prunes, roughly chopped

Braising liquid

350 ml unsalted pork or beef stock
400 ml strained mushroom soaking liquid
15 ml neutral oil, only if the bacon does not render enough fat for browning

Seasoning

3 bay leaves
5 whole allspice berries
4 juniper berries, lightly crushed
1.5 g freshly ground black pepper
0–5 g fine salt, added only after tasting

Method

Directions

Soak the porcini.Pour 400 ml hot water over the dried mushrooms and leave for 30 minutes. Lift out the mushrooms and chop them. Strain the soaking liquid through a fine-mesh sieve, leaving any sediment behind.
Render the bacon.Set a heavy 5–6 L pot over medium heat. Add the bacon and cook for 5–7 minutes, stirring, until it has released some fat and is lightly browned. Transfer it to a plate, leaving the fat in the pot.
Brown the pork.Pat the pork dry and brown it in 2–3 batches in the bacon fat. Avoid crowding the pot. Add the listed oil only if the base becomes dry. The pork will finish cooking in the stew, so browning the outside is the goal.
Soften the onion and fresh cabbage.Add the onion and cook for about 5 minutes, stirring, until softened. Stir in the fresh cabbage and cook for another 5 minutes until it begins to wilt.
Combine the stew.Return the bacon and browned pork to the pot. Add the sauerkraut, kielbasa, chopped porcini, prunes, stock, strained mushroom liquid, bay leaves, allspice, juniper and black pepper. Stir well and bring just to a simmer.
Braise gently.Cover the pot and cook over low heat for 2 hours. Keep the stew at a gentle simmer, not a rolling boil. Stir and scrape the bottom every 25–30 minutes; lower the heat if it catches.
Thicken and check.Remove the lid and simmer gently for about 30 minutes, stirring more often, until the cabbage is very soft and the stew is thick rather than soupy. The pork should be fork-tender; check the largest cubes with a thermometer and confirm they reach at least 71 °C / 160 °F.
Season and rest.Remove the bay leaves and any allspice berries you can find. Taste before adding salt, since the sauerkraut, kielbasa and bacon may already season the pot. Cover and rest off the heat for 30 minutes before serving.

Troubleshooting

The stew tastes too sharpCheck that the sauerkraut was lightly drained rather than adding its reserved brine automatically. The measured prunes should round the acidity; do not add more salt until the end.
The stew is wateryRemove the lid and simmer gently, stirring often, until excess liquid evaporates. Keep the heat low enough that the cabbage does not scorch.
The pork is still firmContinue covered braising at a gentle simmer and check again after 20 minutes. Add a small splash of water or stock only if the base is drying out.
The bottom begins to catchLower the heat, scrape the base with a wooden spoon and add a small splash of water. Stir more often during the uncovered finish.

Nutrition per serving

Serving sizeAbout 425 g (one eighth of the batch)
CaloriesAbout 480 kcal
CarbohydrateAbout 25 g
ProteinAbout 25 g
FatAbout 32 g
FibreAbout 7 g
SodiumAbout 1,450 mg

Allergens and food safety

Serving, storage and make-ahead: Serve hot in deep bowls with rye bread or boiled potatoes. Bigos is often cooked ahead; after prompt, safe cooling, a night in the refrigerator lets the smoky, tart and mushroom notes settle together. Reheat only the portion needed until steaming hot throughout and at least 74 °C / 165 °F.

Serving, storage and make-ahead: Divide leftovers into shallow covered containers and refrigerate within 2 hours, or within 1 hour if the surrounding temperature is above 32.2 °C / 90 °F. Use within 3–4 days. Freeze cooled portions in airtight containers; thaw in the refrigerator and reheat thoroughly. Do not cool a large covered pot on the counter or thaw portions at room temperature.

No major allergen is an intentional ingredient in this version, but check the labels on stock, sausage and bacon for declared allergens and cross-contact information. Keep raw pork separate from ready-to-eat ingredients, then wash hands, board and utensils. Cook the largest pork cubes to at least 71 °C / 160 °F and until fork-tender. Refrigerate the finished stew within 2 hours, or within 1 hour above 32.2 °C / 90 °F, in shallow covered containers. Use within 3–4 days and reheat to 74 °C / 165 °F.

To remember

The result: thick, smoky-tart cabbage stew with tender pork, kielbasa and earthy porcini.
The decisive technique: brown the meat in batches, then keep the covered braise at a gentle simmer.