Name: Bigos
Yield: 8
Cuisine: Poland
Ingredients: 1 lb (450 g) sauerkraut, drained; 1 lb (450 g) fresh cabbage, shredded; 1 lb (450 g) mixed pork and beef, cubed; 8 oz (225 g) kielbasa, sliced; 4 oz (115 g) bacon, diced; 1 onion, chopped; 1/2 oz dried mushrooms, soaked; 6 prunes, chopped; 2 cups (480 ml) beef stock; 2 bay leaves, 1 tsp paprika, 5 allspice berries; Salt and pepper

Where it comes from

Bigos is often called a national dish of Poland and is also enjoyed in neighboring Lithuania and Belarus. It is a hearty, make-ahead dish for winter gatherings and family tables.

Explore the cuisine of Poland.

Recipe

Make Bigos at home

Serves 8Time 3 hours

Ingredients

1 lb (450 g) sauerkraut, drained
1 lb (450 g) fresh cabbage, shredded
1 lb (450 g) mixed pork and beef, cubed
8 oz (225 g) kielbasa, sliced
4 oz (115 g) bacon, diced
1 onion, chopped
1/2 oz dried mushrooms, soaked
6 prunes, chopped
2 cups (480 ml) beef stock
2 bay leaves, 1 tsp paprika, 5 allspice berries
Salt and pepper

How it's made

Fry the bacon and the cubed meat in a large pot until browned; add the onion and cook until soft.
Add the sauerkraut, fresh cabbage and spices.
Pour in the stock and the mushroom soaking liquid and chop and add the mushrooms.
Bring to a simmer, cover and cook 1 1/2 hours on low heat.
Add the kielbasa and prunes and cook another 45 minutes.
Season to taste, cool, and ideally reheat the next day before serving with rye bread.