Go Back Email Link
–+ servings
Bigos z Młodej Kapusty - Polish Hunter's Meat and Cabbage Stew

Bigos z Młodej Kapusty - Polish Hunter's Meat and Cabbage Stew

This is Polish comfort food at it's best. Freeze and refreeze as many times as you'd like. There's nothing like pulling this elaborate dish from the freezer to make guests feel special, thinking that you seemingly slaved all day to make this elaborate dish just for them. The keys to this dish are to use the best sauerkraut you can find and let it rest for at least a day before serving.
5 from 1 vote
Print Pin
Course: Brunch, Main Course
Cuisine: Eastern European, Poland
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 10
Author: My Hungry Traveler

Equipment

  • Food processor, if shortcut desired
  • Large pot with cover

Ingredients

  • 4 thick Hickory smoked bacon, ½-inch slices
  • 1 large Onion, cut into ¼-inch slices
  • 1 lb Smoked kielbasa, cut into ½-inch slices
  • 1 lb Pork shoulder, 1-inch cubes
  • 1 lb Beef chuck, 1-inch cubes
  • 8 oz Whole mushrooms, quartered
  • 5 cloves Garlic, chopped
  • 3 medium Carrot, diced
  • 1½ lb Sauerkraut, drained but not rinsed
  • 5 cups Cabbage, shredded (Sub: pre-cut cabbage)
  • 1½ tsp Dried thyme
  • 1½ tsp Dried marjoram
  • 1 tsp Ground allspice
  • 1 tsp Caraway seeds
  • 2 tbsp Sweet paprika
  • 1 cup Dry red wine
  • 15 oz Can diced tomatoes
  • 4 cups Beef broth
  • 3 Bay leaf
  • 1 cup Prunes, chopped ?(or dried apricots)
  • Kosher salt and freshly ground black pepper, to taste
US Customary - Metric

Instructions

  • Cook Base - In a large stock pot over medium-low heat, add bacon, garlic, carrots, and onions. Cover, and cook until soft. Stir and cook until onions start to brown. Add mushrooms and cook, covered, until mushrooms soften. Be careful not to let the bacon crisp.
    Turn heat to medium-high. Uncover pot and stir in beef and pork cubes. Cook until meats are lightly browned, a few minutes. Add kielbasa and lightly brown for 3-5 minutes.
    Cook Bigos - Place everything, other than the prunes, into the pot. Cook, stirring occasionally, over lowest heat for 4 hours. If drying out, add a bit more broth or wine. When done, mix in prunes and season to taste with salt and pepper.
    Refrigerate a day or-more in advance for flavors to meld. Warm and serve.

Notes

  • Leftover Bigos freezes well and can be quickly reheated to serve.

Nutrition

Calories: 394kcal | Carbohydrates: 24g | Protein: 25g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 1348mg | Potassium: 978mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3998IU | Vitamin C: 30mg | Calcium: 97mg | Iron: 5mg