Bigos: Polish Pork and Cabbage Stew
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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
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.
