ReceptnaptárHunter's stew (bigos)
Bigos is Poland's national dish, the hunters' stew: sauerkraut and fresh cabbage cook slowly with several kinds of meat, smoked sausage and bacon, along with prunes and juniper. The flavour is smoky, sweet-sour and very deep. It only improves with standing, which is why many Poles make it days ahead and reheat it several times.
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Ingredients
Method
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- Dice the bacon finely and render it in a large pan over medium heat until crisp.
- Add the diced meat and brown it on all sides over higher heat for 5-6 minutes.
- Add the chopped onion and cook for 3-4 minutes until translucent.
- Drain the sauerkraut (rinse it briefly if very sour) and add it to the pan with the white cabbage.
- Add the prunes, bay leaves, juniper berries and tomato purée, and season with salt and pepper.
- Pour in just enough water to cover, bring to the boil, then cover and turn the heat right down.
- Simmer for at least 1.5-2 hours, stirring now and then - it's ready when the cabbage is soft, the sauce has thickened and the flavours have blended.
- Add the smoked sausage, sliced, for the last half hour.
- If it's too thin, reduce it uncovered for another 10-15 minutes.
- Bigos is even better reheated the next day - if you have time, leave it overnight in the fridge and heat it through thoroughly before serving.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The prunes are no mere garnish: their sweet, smoky flavour balances the sharpness of the cabbage and darkens the sauce.
- Brown the meat on all sides before the cabbage goes into the pan, because this step lays the foundation of the deep, roasted flavour.
- If you have time, cook it the day before and reheat it thoroughly before serving, because the flavours marry far better by the next day.
Frequently asked questions
What else can go into bigos?
Game, smoked ribs, a glass of red wine or a little honey. Every family makes it differently, but the sauerkraut, the smoked meat and the long cooking never change.
How should I store it?
It keeps for 4-5 days in the fridge and tastes better by the day. Frozen, it lasts for 3 months; when reheating, loosen it with a little water and bring it up to heat over a low flame.
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