Bigos (pronounced bee-gohss) is a deeply flavored, hearty Polish stew made from a mix of fresh and fermented cabbage (sauerkraut), various cuts of meat (often pork, sausage, and bacon), and forest ingredients like wild mushrooms and juniper berries. It is famously better the next day, and often simmered over multiple days.

Prep Time	Cook Time	Serves
30 minutes	3 hours (Minimum)	8-10

Part A: Ingredients

The Cabbage Base

• 1.5 lbs Sauerkraut, rinsed and drained (rinse for a milder flavor)
• 1/2 small head Green Cabbage, thinly shredded
• 1 cup Dried Wild Mushrooms (Porcini or mixed), reconstituted in 1 cup hot water (reserve the soaking liquid)

The Meat

• 1 lb Pork Shoulder, cut into 1-inch cubes
• 1/2 lb Smoked Kielbasa (Polish sausage), sliced
• 4 oz Smoked Bacon or Pork Belly, diced
• 1 large Onion, chopped

The Flavorings

• 2 Tbsp Butter or Lard
• 1 Tbsp Tomato Paste
• 1 cup Dry Red Wine (optional, or more beef stock)
• 2 cups Beef Stock, plus the reserved mushroom liquid
• 1 tsp Caraway Seeds
• $1/2$ tsp Ground Juniper Berries (or 5-6 whole berries, lightly crushed)
• 2 Bay Leaves
• Salt, Black Pepper

Part B: Instructions

Step 1: Prep the Meats

1. In a very large pot or Dutch oven, cook the diced bacon/pork belly over medium heat until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Increase the heat to medium-high. Pat the pork cubes dry and sear in the bacon fat until browned on all sides. Remove the pork and set aside.
3. Add the chopped onion to the pot and sauté until translucent (about 5-7 minutes).

Step 2: Build the Stew

1. Add the shredded fresh cabbage and sauté until slightly wilted (about 10 minutes).
2. Stir in the sauerkraut, tomato paste, bay leaves, caraway seeds, and crushed juniper berries. Cook for 5 minutes, stirring.
3. Add the seared pork cubes, the sliced kielbasa, and the reserved bacon.
4. Pour in the red wine (if using) and bring to a boil, scraping up any browned bits. Reduce the wine slightly.
5. Add the beef stock and the strained mushroom soaking liquid. Stir in the reconstituted (and chopped) dried mushrooms.

Step 3: Slow Simmer and Develop Flavor

1. Bring the stew to a gentle simmer. Cover tightly and cook on the lowest heat setting for a minimum of 3 hours (The longer, the better—many cooks simmer it for 6-8 hours, or even over 2-3 days).
2. Stir occasionally, and check the liquid level, adding more water or stock if the stew becomes too dry.
3. Remove the bay leaves. Taste and adjust the seasoning with salt and pepper.

Step 4: Serve

• Bigos is best served hot, often with rye bread and a dollop of sour cream. The stew should be thick, complexly savory, and deeply flavorful.