Ingredients for Bigos
- 2 pounds fresh cabbage, cut into 1-inch squares
- 2 pounds sauerkraut, rinsed and drained
- Water (no specific quantity listed as an ingredient in this recipe)
- Beef Stock Powder (not an ingredient in this recipe; 2 cups beef broth are used instead)
- 1 lb pork ribs, cut into 2-inch pieces
- 1 lb kielbasa, sliced
- 1/2 lb bacon, diced
- 2 medium onions, chopped
- Salt, to taste
- Pepper, to taste
- 1 teaspoon allspice
- 2 bay leaves
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How to Make Bigos
- In a large pot or Dutch oven, sauté the onion, carrots, and celery until softened. This will take about 5-7 minutes.
- Add the kielbasa and smoked sausage; cook until lightly browned.
- Stir in the sauerkraut, cabbage, diced tomatoes, rehydrated mushrooms (including the reserved liquid), beef broth, red wine vinegar, tomato paste, bay leaves, juniper berries, marjoram, pepper, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or preferably up to 3 days, stirring occasionally. The longer it simmers, the better the flavors will meld.
- Before serving, taste and adjust seasonings as needed. Remove bay leaves before serving.
- Serve hot with crusty bread or mashed potatoes for a truly satisfying meal.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
42g
Fat
114g
Carbs
7g
