Bigos, often referred to as Polish hunter’s stew, stands out as one of the most iconic, cherished, and traditional dishes in Polish cuisine. This richly flavorful stew expertly blends tangy sauerkraut, tender fresh cabbage, and a variety of meats, which traditionally include pork, beef, game, and different types of sausages. Additionally, it features earthy mushrooms, ripe tomatoes, and a generous mix of spices and dried fruits that enhance its complex taste. Recognized as a true winter classic, bigos is hearty, with a perfect balance of sour and sweet flavors, and many aficionados agree that its taste improves significantly when enjoyed the day after it’s cooked.

Historical & Cultural Note Bigos has been prominently mentioned in Polish literature dating back to the 16th century, highlighting its long-standing presence in Polish culinary tradition. Originally, it was considered a dish favored by the nobility and hunters, who creatively used whatever meat and game were available to them at the time — which is why it earned the nickname “hunter’s stew.” Over the centuries, bigos has become a beloved staple, especially during significant occasions such as Christmas Eve celebrations, weddings, and various family gatherings, symbolizing warmth, tradition, and togetherness.

Ingredients (serves 8–10 — bigos is always made in large batches)

• 1 kg sauerkraut (good quality, preferably with juice)
• 500 g fresh white cabbage, thinly sliced
• 400 g pork shoulder or ribs, cubed
• 300 g smoked sausage (kielbasa), sliced
• 200 g bacon or smoked pork belly, cubed
• 150 g beef (stewing cut), cubed
• 50 g dried mushrooms (porcini or forest mix), soaked
• 3 large onions, chopped
• 4–5 prunes or dried apples (optional but traditional)
• 4–5 allspice berries
• 4–5 juniper berries
• 2–3 bay leaves
• 1 tsp caraway seeds
• 2–3 tbsp tomato paste
• 200 ml red wine (optional)
• Salt, black pepper, marjoram

Step-by-Step Instructions

1. Rinse sauerkraut if very sour; drain but keep some juice.
2. In a very large heavy pot, brown all meats in batches. Set aside.
3. In the same pot, fry onions until golden.
4. Add both cabbages, soaked mushrooms (with soaking liquid), tomato paste, spices, prunes, and meats.
5. Pour in enough water to barely cover. Add wine if using.
6. Bring to boil, then simmer very gently (covered) for 3–4 hours, stirring occasionally.
7. Taste and adjust seasoning — it should be sour-sweet-savory.
8. Best served the next day after resting in the fridge.

Important Tips

• Bigos tastes dramatically better on day 2, 3, even 5 — it’s classic make-ahead food.
• Many Polish families freeze portions for winter.
• No two pots are exactly alike — every family has its own version.

Serving With rye bread or boiled potatoes, and a cold beer or shot of vodka.

These photos show the deep, rich color that real bigos develops after slow cooking: