Ingredients for Bigos
- Cabbage
- Sauerkraut
- Water
- Beef Stock Powder
- Pork Ribs
- Kielbasa
- Bacon
- Onions
- Salt
- Pepper
- Allspice
- Bay Leaves
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
42g
Fat
114g
Carbs
7g
