COPPER🇵🇱 Poland
Bigos recipe
Savor the rich flavors of this hearty Polish stew!
Ingredients
- 500 g cabbage
- 400 g pork shoulder
- 200 g smoked sausage
- 1 onion
- 200 g mushrooms
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp black pepper
- 1 tsp salt
- 500 ml water
How to make Bigos
- Chop 500 g of cabbage into small pieces and set it aside for later use.
- Dice 200 g of pork shoulder and 200 g of smoked sausage into bite-sized pieces.
- Heat a pot over medium heat, then add the diced pork shoulder and sausage, browning for about 5-7 minutes until the meat is nicely colored.
- Chop 1 onion and slice 200 g of mushrooms, then add both to the pot and sauté for 5-6 minutes until they are soft and translucent.
- Stir in 2 tablespoons of tomato paste, mixing well to combine everything in the pot.
- Add the chopped cabbage, 2 bay leaves, and 1.5 liters of water to the pot, mixing thoroughly after each addition.
- Season the mixture with 1 teaspoon of salt and 1 teaspoon of black pepper, then bring to a simmer.
- Cover the pot and let it simmer for 1.5 hours, stirring occasionally, until the flavors meld and the cabbage is tender.
- Remove the bay leaves before serving the bigos hot, garnished with fresh herbs if desired. Serve with crusty bread or boiled potatoes.
What is Bigos?
Bigos is a traditional dish from Poland, simmered in one pot, and takes about 150 minutes from start to finish. It is built around cabbage, pork shoulder and smoked sausage. The recipe below uses 10 ingredients and is written out step by step.
How long does Bigos take?
At 150 minutes it is slower than 93% of the 588 dishes in Copper's atlas. Copper's atlas has 23 dishes built on cabbage. The method runs to 9 steps, the longest being 5 minutes.
Any tips for making Bigos?
Use a mix of meats for a more robust flavor.
Copper documents Poland alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.