It contains sauerkraut, cabbage, dried and regular mushrooms, smokey sausage, beef, pork, onion, some prunes for sweetness, red wine and tomato paste. Bigos is one of the most traditional cookings in Poland. Participated in the Slow Cooker Challenge. - At the end, add the cumin, salt and pepper. This is the traditional way to prepare it. This dish is traditional for Polish, Lithuanian, Belarusian and Ukrainian cuisines. For this amount of cabbage the pot should have a capacity of at least 5 liters (the bigger the better). https://www.thespruceeats.com/polish-hunters-stew-bigos-recipe-1136773 Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. Put the content of the pot in a glass or ceramic oven tray. 1 pound boneless pork shoulder 2 tablespoons bacon grease or oil 2 cups sauerkraut You can also use a slow cooker (8 hr on low), of course, it is not what my grandma was using, but it is perfect for cooking bigos. - Heat the mix in the pot. - Add the sauerkraut, bay leaves, allspice, grated carrots, chopped onions and mushrooms and mix it all. About: I'm currently studying Coastal Engineering, I'm crazy for miniatures and dioramas, and I see a opportunity of improvement in every broken thing. I bought a jar of sauerkraut from an international isle in my store. Polish - Bigos - Hunter Stew 1 onion, chopped 1 clove garlic, minced 2 Tablespoons butter or lard 1 pound cabbage, shredded 1 quart Sauerkraut, rinsed and drained 1/4 pound mushrooms, sliced 1 pound boneless pork butt, cut into 1 inch cubes 1 pound boneless veal, cut into 1 inch cubes 1/2 pound Polish sausage, sliced 1/2 inch thick 1 cup beef stock All of these ingredients create a rich flavor and an amazing aroma. Did you make this project? Add all the meat and onion to the rest of the ingredients. I chopped 1/2 cabbage pretty thinly and added it to sauerkraut. It takes 4 days to be prepared! With this process the juices of the Bigos will penetrate in the bread. - Heat some oil in a pan and seal the meat. I started with pouring boiling water over dried mushrooms and leaving them for about 20 minutes. If you tried this recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out! In the bacon fat fry onions, sliced sausage, chopped pork and beef. - It is important to stir the mix every 10-15 minutes and check that there's enough water in the pot to make sure it does not get burnt. The longer it cooks, the better it tastes. - Add the prunes and red wine to the pot. so that's why it's mainly cooked for special occassions such as family celebrations or popular festivities. This dish may be prepared up to a week in advance. So, if you have leftovers they will probably be even better the next day.