Polish Bigos – Hunter’s Stew with Sauerkraut and Meats
Known as Hunter’s Stew, Bigos is a slow-simmered Polish dish made with sauerkraut, cabbage, pork, sausage, and sometimes wild game — hearty and deeply flavorful.
Ingredients (Serves 6):
* 500g pork shoulder, cubed
* 300g kielbasa sausage, sliced
* 300g sauerkraut, rinsed
* 200g fresh cabbage, shredded
* 1 onion, chopped
* 2 tbsp tomato paste
* 2 bay leaves
* 1 tsp caraway seeds
* 100ml dry red wine
* Oil, salt, pepper
Instructions:
1. Brown pork and sausage in oil. Add onion and sauté until soft.
2. Add cabbage, sauerkraut, tomato paste, wine, bay leaves, and spices.
3. Simmer covered on low for 2–3 hours, stirring occasionally.
4. Serve with rye bread or boiled potatoes.
Polish Tip:
Bigos tastes better the next day — reheat slowly to deepen the flavor.
Known as Hunter’s Stew, Bigos is a slow-simmered Polish dish made with sauerkraut, cabbage, pork, sausage, and sometimes wild game — hearty and deeply flavorful.
Ingredients (Serves 6):
* 500g pork shoulder, cubed
* 300g kielbasa sausage, sliced
* 300g sauerkraut, rinsed
* 200g fresh cabbage, shredded
* 1 onion, chopped
* 2 tbsp tomato paste
* 2 bay leaves
* 1 tsp caraway seeds
* 100ml dry red wine
* Oil, salt, pepper
Instructions:
1. Brown pork and sausage in oil. Add onion and sauté until soft.
2. Add cabbage, sauerkraut, tomato paste, wine, bay leaves, and spices.
3. Simmer covered on low for 2–3 hours, stirring occasionally.
4. Serve with rye bread or boiled potatoes.
Polish Tip:
Bigos tastes better the next day — reheat slowly to deepen the flavor.
Polish Bigos – Hunter’s Stew with Sauerkraut and Meats
Known as Hunter’s Stew, Bigos is a slow-simmered Polish dish made with sauerkraut, cabbage, pork, sausage, and sometimes wild game — hearty and deeply flavorful.
Ingredients (Serves 6):
* 500g pork shoulder, cubed
* 300g kielbasa sausage, sliced
* 300g sauerkraut, rinsed
* 200g fresh cabbage, shredded
* 1 onion, chopped
* 2 tbsp tomato paste
* 2 bay leaves
* 1 tsp caraway seeds
* 100ml dry red wine
* Oil, salt, pepper
Instructions:
1. Brown pork and sausage in oil. Add onion and sauté until soft.
2. Add cabbage, sauerkraut, tomato paste, wine, bay leaves, and spices.
3. Simmer covered on low for 2–3 hours, stirring occasionally.
4. Serve with rye bread or boiled potatoes.
Polish Tip:
Bigos tastes better the next day — reheat slowly to deepen the flavor.
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