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Polish Bigos / Hunter's Stew

Recipe #84136 | 3½ hours | 20 min prep | SERVES 16 (Change Servings)
(5) RATE IT NOW READ REVIEWS

~Rita~

RECIPE BY: ~Rita~

Hearty Heart warming comfort food. Serve with good rye bread. The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. I like cooking it most the day.This is a great make ahead meal.

Posted on: Feb 16, 2004

Print Recipe

Ingredients

  • 4 lbs sauerkraut
  • 1 cup apple juice
  • 1 lb smoked pork butt
  • 1 lb spareribs
  • 1/4 lb bacon
  • 1 (28 ounce) can tomato
  • 2 cups water
  • 2 bay leaf
  • black pepper
  • salt
  • 4 lbs head of cabbage
  • 1 lb pork loin chop or country-style pork ribs
  • 1 lb smoked kielbasa
  • 1/2 cup onion (chopped)
  • 16 ounces fresh mushroom
  • 1 ounce mushroom (dried)
  • 2 tablespoons flour

    • Directions

    1. 1
      Brown pork and spareribs in a large heavy pot.
    2. 2
      Add smoked butt with 1 cup of water and simmer until 1 hour.
    3. 3
      Add the sauerkraut and one cup apple juice.
    4. 4
      Chop the cabbage fine and add to sauerkraut.
    5. 5
      Add lots of pepper and salt cover and simmer 1 hour.
    6. 6
      Remove lid and keep pot on a very low simmer.
    7. 7
      In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
    8. 8
      Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
    9. 9
      Mix into sauerkraut mixture.
    10. 10
      Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
    11. 11
      Bring to a boil, simmer 30 minutes and serve hot.

    Questions about this recipe?

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    Featured Reviews for This Recipe

    reviewer icon

    From: Engrossed

    On Dec 26, 2006

    This is very good. It has a very strong flavor and you can't eat too much of it but a little is very filling and warming. I made a half recipe 2 days before Christmas to reheat on Christmas day. The only smoked pork I could find was hock so I put them in in the first stage and then removed them. I doubled the loin chops and left out the spareribs. I used kielbasa. I used sliced mushrooms and canned diced tomatoes. It would help to reorder the ingredients with the instructions. Also the instructions didn't say when to add the bay leaves (I'm assuming with the salt and pepper?). Thanks for the recipe Rita L.

    1 person found this review helpful

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    • From: Ted Mizerek

    On Jan 1, 2006

    Made this for a party and everyone enjoyed it. Added caraway seeds to the sauerkraut

    1 person found this review helpful

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    • From: Chef #427521

    On Jan 11, 2007

    Being of Polish decent i was bought up on begos and other Polish dishes,for many years i have been looking for a recipe for begos that will deliver an authentic taste as i remember from my child hood.This certainly does that,just as i remember it,the recipe is easy to follow and the results outstanding,i have found that the recipe works as well with any meat left overs and any smoked sausage,if you want a slightly more wetter stew i just added a quantity of chicken boulion stock to give the required consistency.And this recipe certainly does taste better the next day,so try to make at least a day in advance. Many thanks for the recipe Regards Robert Bednarski Leicester England

    2 people found this review helpful

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    • reviewer icon

    From: xtine

    On Oct 16, 2007

    This is delicious! It is even better than the restaurant recipe I was looking to duplicate! I couldn't get spare ribs, so I left them out, I used dried morels for the dried mushrooms, and I drained and rinsed the sauerkraut before adding it to the pot. Very tasty, and will feed an army!

    1 person found this review helpful

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    • Read all 5 reviews
    Nutrition Facts

    Serving Size 1 (451g)

    Recipe makes 16 servings

    The following items or measurements are not included below:

    smoked pork butt

    Calories 376
    Calories from Fat 218 (58%)
    Amount Per Serving %DV
    Total Fat 24.3g 37%
    Saturated Fat 8.7g 43%
    Monounsaturated Fat 10.6g
    Polyunsaturated Fat 2.7g
    Trans Fat 0.0g
    Cholesterol 83mg 27%
    Sodium 1217mg 50%
    Potassium 921mg 26%
    Total Carbohydrate 18.4g 6%
    Dietary Fiber 6.5g 25%
    Sugars 9.8g
    Protein 23.3g 46%
    Vitamin A 639mcg 12%
    Vitamin B6 0.6mg 28%
    Vitamin B12 0.6mcg 10%
    Vitamin C 71mg 118%
    Vitamin E 0mcg 1%
    Calcium 118mg 11%
    Iron 3mg 21%

    detailed view...

    how is this calculated?

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