Authentic Polish Bigos - Hunter’s Stew
Authentic Polish Bigos (Hunter’s Stew) made with smoked pork, sauerkraut, cabbage, and mushrooms. A hearty cabbage stew that’s even better the next day.
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Equipment
- Smoker or grill
- large pot or Dutch oven
- large skillet
- sharp knife
- cutting board
- slotted spoon
- wooden spoon, spatula
- fine mesh strainer
- measuring cups and spoons
Ingredients
- 1 lb pork shoulder cut into chunks and lightly smoked
- 12 oz kielbasa sliced
- 4 oz pork belly diced
- 1½ lb green cabbage shredded
- 1 lb sauerkraut lightly rinsed and drained
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 cup dried porcini or wild mushrooms
- 12 oz fresh mushrooms
- 1 cup warm water for soaking
- 2 cups beef stock plus more as needed
- ¾ cup dry red wine
- 2 bay leaves
- 3 allspice berries
- 3 juniper berries
- ¾ tsp dried marjoram
- Pinch nutmeg
- 1 teaspoon caraway seeds
- black pepper to taste
- Salt to taste
- 2 tablespoons tomato paste
- 2 tablespoons neutral oil as needed
Instructions
- Cut the 6-lb bone-in 1 lb pork shoulder into large chunks (2-3 inches).
- Season lightly with Salt, black pepper, and ¾ tsp dried marjoram.
- Smoke at 225–250°F with apple or cherry wood for 45-60 minutes. Set aside.
- Cover the 1 cup dried porcini or wild mushrooms with 1 cup warm water and soak for 20 minutes.
- Strain and reserve the soaking liquid. Chop the mushrooms;
- Cut the 4 oz pork belly into ¾ - 1-inch pieces. If the skin is thick and on, trim most of it off.
- Place pork belly pieces in a cold pan. Turn the heat to medium-low. Slowly render until the fat releases, the pieces are golden brown, and the edges look slightly crisp.
- Remove pork belly pieces with a slotted spoon and set aside.
- Keep 1-2 tablespoons of the rendered fat and all the browned bits in the pot.
- Brown smoked pork chunks lightly in batches (don’t cook through).
- Cut the 12 oz kielbasa into half moons and brown it quickly in the same pan.
- Set all meats aside.
- In the same pot, add 1 large yellow onion with a pinch of salt. Cook until soft and lightly golden, 8 -10 minutes.
- Add 3 cloves garlic and cook for 30 seconds.
- In a separate pan, sauté 1 lb sauerkraut in a bit of the pork belly fat for 8–10 minutes until lightly golden.
- In another pan (or after), sauté 1½ lb green cabbage until just wilted.
- Return all meats and bacon to the large pot.
- Clean and slice or chop the 12 oz fresh mushrooms. Set them aside.
- Add sauerkraut, fresh cabbage, fresh mushrooms, 2 tablespoons tomato paste, and chopped prunes.
- Pour in: 2 cups beef stock, ¾ cup dry red wine, and reserved mushroom soaking liquid.
- Add: 2 bay leaves, 3 allspice berries, 3 juniper berries, black pepper, ¾ tsp dried marjoram, Pinch nutmeg, and, 1 teaspoon caraway seeds. Stir well.
- Bring to a gentle boil.
- Reduce heat to very low and partially cover. Simmer for 3-4 hours, stirring occasionally.
- Add stock or water if it becomes too thick.
- Taste toward the end and adjust seasoning lightly.
- Cool completely. Refrigerate overnight.
- Reheat gently over low heat. Simmer uncovered for 1–2 more hours.
- Adjust salt, pepper, and acidity. Remove bay leaves and whole spices before serving.
Notes
Render fatty meats before adding them - bacon or pork belly should be rendered first so the Bigos is rich, not greasy.
Salt late - sauerkraut, sausage, and bacon all vary in saltiness. Taste near the end and adjust slowly.
Don’t rush the simmer - low and slow is the whole point. A gentle bubble is all you want.
Nutrition
Serving: 1cupCalories: 646kcalCarbohydrates: 21gProtein: 34gFat: 46gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 0.02gCholesterol: 118mgSodium: 1280mgPotassium: 1229mgFiber: 7gSugar: 8gVitamin A: 217IUVitamin C: 58mgCalcium: 116mgIron: 4mg
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