Bigos is Poland’s famous national stew, a hearty, slow-cooked dish based on sauerkraut and fresh cabbage, traditionally enriched with various meats, smoked sausage (Kielbasa), dried mushrooms, and sometimes prunes. Its flavor improves significantly when reheated the next day.

Prep Time	Cook Time	Serves
30 minutes	3 hours	8

Part A: Ingredients

• Cabbage: 2 lbs Sauerkraut (drained, rinsed lightly if too sour), 1 lb Fresh White Cabbage (shredded).
• Meat: 1 lb Smoked Kielbasa (sliced), $1/2$ lb Pork Shoulder or Beef (cubed), 4 slices Bacon (diced).
• Aromatics/Liquid: 1 large Onion (diced), 1 cup Dried Forest Mushrooms (rehydrated, liquid reserved), 2 cups Beef Stock or Water, 1 cup Dry Red Wine (optional).
• Seasoning: 1 Bay Leaf, 1 tsp Sweet Paprika, 1/2 tsp Caraway Seeds, 4 Dried Prunes (optional, for sweetness).

Part B: Instructions

Step 1: Prep the Meats and Mushrooms

1. Rehydrate the dried mushrooms by soaking them in hot water for 30 minutes. Strain and chop the mushrooms, reserving the liquid.

Step 2: Sear the Meats

1. In a large, heavy pot or Dutch oven, render the diced bacon until crisp. Remove the bacon and set aside, leaving the fat in the pot.
2. Sear the cubed pork/beef in the bacon fat until browned. Remove and set aside.
3. Add the sliced Kielbasa to the pot and brown lightly. Remove and set aside.

Step 3: Build the Stew Base

1. Add the diced onion to the pot and sauté until soft.
2. Add the shredded fresh cabbage and cook until wilted. Stir in the sauerkraut.
3. Add the seared beef/pork, chopped mushrooms, bay leaf, paprika, and caraway seeds.

Step 4: Slow Cook

1. Pour in the beef stock, reserved mushroom liquid, and red wine (if using). Add the dried prunes.
2. Bring the stew to a gentle simmer. Cover and cook slowly for a minimum of 3 hours, stirring occasionally.
3. Add the sliced Kielbasa back to the pot for the last 30 minutes of cooking. The Bigos should be tender, very thick, and deeply fragrant.
4. Season with salt and pepper. The flavor will deepen if cooled and reheated the next day.

• Serve the Bigos hot, garnished with the crispy bacon bits, with rye bread or boiled potatoes.