This is a recipe for a very mild version of bigos (Polish hunter’s stew). It’s made with young cabbage and cooked for a short time, making it easy and quick to prepare. Unlike traditional bigos, which are dark brown from long stewing, this version is light brown. It is usually served with kotlet schabowy (Polish pork cutlet) or other meats like sausages but can also be enjoyed with bread or rolls.
Ingredients:
- 4 young cabbages
- 0.7 kg lean pork
- 0.25 kg smoked bacon
- 0.7 kg thin sausages (kielbasa)
- 1 carrot
- 1 parsley root
- 1/2 celery root
- 1 onion
- 1 bunch of dill
- 3 bay leaves
- 4 allspice grains
- 1 tablespoon sugar
- 1 tablespoon oil
- Sugar, salt, and pepper to taste
Instructions:
1. Cut the pork and onion into small pieces and fry them in oil.
2. Put the fried meat and onion into a pot, add a little water, and simmer for 30 minutes.
3. Cut the cabbage into small pieces. Add the cabbage, diced bacon, vegetables, bay leaves, and allspice to the simmering meat and onion.
4. Cook the mixture until the cabbage is soft.
5. Season the bigos with salt, pepper, and a little sugar.
6. Before serving, add the sausages to the pot to warm them up. Chop the dill and sprinkle it on the bigos when serving or serve it on the side.
In Polish families, it’s common to serve kotlet schabowy with a very soft version of bigos made without meat, called ‘duszona kapusta’ (stewed cabbage). This is similar to the above recipe but without bacon or pork. Some people add stock cubes for flavor, even though it’s not traditional. Duszona kapusta is typically served with Polish pork schnitzel and boiled potatoes.
Enjoy your food!
