Bigos Recipe – Eats Now

Name: Bigos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kilogram cabbage; 1 kilogram sauerkraut; 123 pint water; 500 grams pork roasted; 500 grams roast beef; 600 grams sausage; 400 grams ham boiled; 10 each mushrooms, boletus dried; 10 each prunes stones prunes; 10 each juniper berries crushed; 10 each peppercorns; 1 each bay leaves; 2 each onions; 2 each apples; 13 pint red wine dry; 1 teaspoon honey; 2 tablespoons lard; 1 x salt; 1 x black pepper

Servings: persons

1 kilogram cabbage
1 kilogram sauerkraut
123 pint water
500 grams pork roasted
500 grams roast beef
600 grams sausage
400 grams ham boiled
10 each mushrooms, boletus dried
10 each prunes stones prunes
10 each juniper berries crushed
10 each peppercorns
1 each bay leaves
2 each onions
2 each apples
13 pint red wine dry
1 teaspoon honey
2 tablespoons lard
1 x salt
1 x black pepper

1
Drain the excess juices form the sauerkraut (if necessary: chop it finely).
2
Chop the cabbage, pour boiling water over it and drain.
3
Rinse the mushrooms, cover with a little warm water and leave to soak for 15 minutes.
4
Cook the mushrooms in their soaking liquid for 30 minutes, drain and cut into strips.
5
Keep the mushroom stock.
6
Peel the apples and cut into cubes.
7
Peel and chop the onions, lightly fry them in 1 tablespoon of lard.
8
Put the cabbage and the sauerkraut into a large saucepan, add onions, mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and peppercorns.
9
Add boiling water, cover and cook (low heat) for 1 1/2 hours.
10
Cut the meats into cubes.
11
Slice the sausage and fry it lightly in lard.
12
Add all to the pan.
13
Pour the wine in, add honey and cook for a further 40 minutes.
14
Stir frequently taking care not to burn it.
15
Serve hot with wholemeal bread.
16
Remarks: roast duck or venison and roasting gravies can be added to bigos.
17
Bigos can be reheated for several days.
18
It's flavour improves as it matures, tastes best on the third day.

1689

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 kilogram cabbage, 1 kilogram sauerkraut, 123 pint water, 500 grams pork roasted, and more.

Yes, Bigos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bigos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions