Ingredients with Measurements:
- 1 lb. sauerkraut
- 1 lb. fresh cabbage, chopped
- 1 lb. pork shoulder, cubed
- 1 lb. kielbasa sausage, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup dried mushrooms, soaked in water
- 1 cup tomato puree
- 1 tbsp. caraway seeds
- 1 tsp. smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp. vegetable oil
- 1 cup water
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven over medium heat. Add the pork shoulder and cook until browned on all sides.
2. Add the onion and garlic to the pot and cook until the onion is translucent.
3. Drain the soaked mushrooms and add them to the pot along with the kielbasa sausage. Cook for 5 minutes.
4. Add the sauerkraut, fresh cabbage, tomato puree, caraway seeds, smoked paprika, bay leaf, salt, and pepper to the pot. Stir to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and cover the pot with a lid. Simmer for 2 hours, stirring occasionally.
7. Remove the bay leaf and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Medium heat for browning the pork shoulder and cooking the onion and garlic. Low heat for simmering the bigos.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 27g
Carbohydrates: 21g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Beef or chicken can be used instead of pork shoulder.
- Fresh mushrooms can be used instead of dried mushrooms.
- Smoked sausage can be used instead of kielbasa sausage.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use red cabbage instead of green cabbage for a different flavor and color.
- Add a splash of red wine to the pot for extra depth of flavor.
Tips and tricks:
- Make sure to brown the pork shoulder well to develop a rich flavor.
- Soak the dried mushrooms in warm water for at least 30 minutes before using them.
- Stir the bigos occasionally while it simmers to prevent sticking.
Storage instructions:
Refrigerate leftover bigos in an airtight container for up to 3 days.
Reheating instructions:
Reheat the bigos in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the bigos in bowls or on plates, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Rye bread
- Mashed potatoes
- Pierogi
Suggested side dishes:
- Beet salad
- Cucumber salad
- Pickles
Troubleshooting advice:
- If the bigos is too dry, add more water.
- If the bigos is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to cook the pork shoulder and kielbasa sausage to an internal temperature of 145°F.
- Refrigerate leftover bigos promptly and discard any leftovers that have been at room temperature for more than 2 hours.
Food history:
Bigos is a traditional Polish stew made with sauerkraut and meat. It has been a popular dish in Poland for centuries and is often served during holidays and special occasions.
Flavor profiles:
Savory, tangy, smoky
Serving suggestions:
Serve the bigos hot with a side of rye bread and a cold beer.
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Region: Polish