Dinner · 150 min · polish

Bigos (Hunter Stew)

A Polish dinner built around sauerkraut and cabbage — on the table in 150 minutes. The macros do the talking: 38g protein, 19g carbs, and 30g fat in every 520-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Sauerkraut
• 1 head Cabbage
• 1 lb Pork shoulder
• 1 lb Kielbasa sausage
• 1/2 lb Bacon
• 1 oz Dried mushrooms
• 1/2 cup Prunes
• 1 cup Red wine
• 3 Bay leaf

Steps

1. Rinse the kraut if fiercely sour; simmer it with shredded cabbage and the mushroom soaking liquid 30 minutes.
2. Brown the pork, kielbasa, and bacon in batches until the edges caramelize.
3. Combine everything with the wine, prunes, bay, and water to barely cover.
4. Braise on the lowest heat 2 hours, stirring occasionally; bigos should never boil hard.
5. The stew is done when the meats surrender and the cabbage turns silky and mahogany.
6. Rest overnight if you can — bigos famously improves over three days of reheating.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes