Sauerkraut Stew – Polish Bigos Recipe

Name: Sauerkraut Stew – Polish Bigos Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 4 -6 servings
Ingredients: 1 tablespoon lard or vegetable oil; 3 oz smoked bacon cubes; 1 onion; 1 teaspoon juniper corns; ½ teaspoon caraway seeds; 1 lb pork stewing meat; 13 oz cups sauerkraut; 1.6 lb white cabbage; 12 oz tomatoes; 3 oz tomato paste; 2 cups chicken or beef stock; 0.35 oz dried porcini; 10.5 oz Polish sausage; 2-4 teaspoons plum butter or jam; fine sea salt and pepper

User Reviews

4.8

15 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 5 mins
Servings
4 -6 servings
Calories
327 kcal
Course
Main Course
Cuisine
Polish

Sauerkraut Stew – Polish Bigos Recipe

Freya Patterson

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Warming sauerkraut stew or bigos with pork and spicy sausages, one of the most popular Polish recipes.

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Ingredients

Servings

1 tablespoon lard or vegetable oil
3 oz smoked bacon cubes 75 g
1 onion
1 teaspoon juniper corns
½ teaspoon caraway seeds
1 lb pork stewing meat 450 g, smoked if available
13 oz cups sauerkraut about 2 ½ cups/ 350 g
1.6 lb white cabbage about 10 cups/ 750 g
12 oz tomatoes about 2 cups/ 350
3 oz tomato paste 75 g
2 cups chicken or beef stock 500 ml
0.35 oz dried porcini 10 g
10.5 oz Polish sausage cabanossi or Krakauer 300 g
2-4 teaspoons plum butter or jam to taste (plum butter is less sweet than jam, so use to taste)
fine sea salt and pepper

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Instructions

Prepare ingredients: Cube the bacon, if necessary. Chop the onion finely. Cut the pork into cubes. Rinse the sauerkraut and let it drain in a sieve. Chop the white cabbage. Chop the tomatoes. Slice the cabanossi.
Saute: Heat the lard or oil in a Dutch oven or another heavy-bottomed pot. Fry the bacon for a few minutes. Add the finely chopped onion, the crushed juniper seeds, and the caraway seeds and stir for a few more minutes.
Add the pork pieces to the pot and cook until well browned, about 2 or 3 minutes on high heat.
Add sauerkraut, cabbage, tomatoes, tomato paste, and stock to the pot. Stir well, bring to a boil, turn the heat down, cover and simmer for 30 minutes.
Porcini: In the meantime, soak the porcini in 200 ml/ about ¾ cup of warm water. Drain, but reserve the soaking liquid. Chop the porcini and add them to the pot together with their soaking liquid.
Add the sausage slices as well. Add two teaspoons plum butter or jam, cover, and continue simmering for one hour.
Adjust the taste with salt, pepper, and more plum butter or jam, if necessary. Serve hot or reheat when needed; it tastes even better the next day.

Notes

I recommend cooking the stew one day in advance and let it develop the flavors overnight.

Nutrition Information

Show Details

Serving 1/6 of the dish Calories 327kcal (16%) Carbohydrates 22g (7%) Protein 21g (42%) Fat 18g (28%) Saturated Fat 6g (30%) Polyunsaturated Fat 11g Cholesterol 65mg (22%) Sodium 1623mg (68%) Fiber 6g (24%) Sugar 11g (22%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 327 kcal

% Daily Value*

Serving	1/6 of the dish
Calories	327kcal	16%
Carbohydrates	22g	7%
Protein	21g	42%
Fat	18g	28%
Saturated Fat	6g	30%
Polyunsaturated Fat	11g	65%
Cholesterol	65mg	22%
Sodium	1623mg	68%
Fiber	6g	24%
Sugar	11g	22%