Bigos: Polish Pork and Cabbage Stew

Bigos: Polish Pork and Cabbage Stew

Follow the easy steps below to prepare Bigos at home: this Polish pork and cabbage stew is a comforting and warming dish perfect for winter.

06 November, 2018
Average: 5 (2 votes)

Cuisine

serves for

4

total time

1 HR 10 MIN

ingredients

Bacon
125 g, streaky, chopped
Pork
500 g, shoulder or neck; cubed
Onion
2, chopped
Sausages
125 g, garlic, sliced
White Cabbage
750 g, shredded
Mushrooms
125 g, mixed, halved or quartered
Tomatoes
3 tbsp, puree
Garlic
1 clove
Caraway
1 tsp
Paprika
2 tsp
Bay
1 leaf
Stock
500 ml
Marjoram
1 tbsp fresh, 1/2 tsp dried

Preparation

How to make Polish Bigos pork and cabbage stew

  • Fry the bacon to release the fat, then add the meat and brown on all sides.
  • Add the onions, the sliced sausage and shredded cabbage and fry briefly, turning frequently.
  • Add the mushrooms to the pan with the tomato puree, crushed garlic and seasonings.
  • Add the stock.
  • Scatter with fresh and dried marjoram, cover and cook over a medium heat for 40 minutes.
  • Do not stir.
  • Serve garnished with more fresh marjoram.

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