Polish BIGOS – Cabbage & Sausage STEW. Recipe by Always Yummy!

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: regular sausage

Chicken sausage is leaner and reduces fat content.

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey offers a healthier alternative with lower fat.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

fresh cabbage

🥗Healthier: Napa cabbage

💰Cheaper: green cabbage

Napa cabbage is tender and flavorful.

Pour the dried mushrooms with warm water and leave for a night, then wash thoroughly under running water and filter the mushroom juice.

Add 2 tbsp of vegetable oil into a stockpot and lay out the fresh cabbage cut into thin strips.

Fry the cabbage for 5 minutes over medium heat.

Add the sauerkraut and prepared mushrooms with its filtered juice into the stockpot, cover with a lid and braise over low heat for an hour stirring occasionally.

Heat a pan over low heat with 2 tbsp of vegetable oil and fry the pork meat cut into small pieces on all sides until golden for about 10 minutes over low heat.

Add the fried meat into the stockpot with the cabbage and stir, add the cloves, juniper berries, peppercorns, allspice berries and bay leaves, keep braising for an hour more over low heat.

Fry the chopped bacon in the pan for 5 minutes over low heat.

Add the chopped up bulb onion and fry for 3 minutes over low heat until golden.

Add the sliced sausage into the pan and fry for 2 minutes more over low heat.

Lay the fried bacon, sausage and onion into the stockpot, add the red wine, honey and ground black pepper and simmer over low heat for 1 hour.

Salt to taste.

Off the heat and cool the bigos.

When serving warm up the bigos and serve hot to the table.

Cooking Techniques

Equipment Needed

Spice Level: