Bigos – Hunter’s Stew

Bigos - Hunter's Stew

Bigos – Hunter’s Stew

Bigos, also known as Hunter’s Stew, is a meat and cabbage stew typical of traditional Polish, Belarusian, Lithuanian and Ukrainian cuisine. In its preparation some use only sauerkraut, some only cabbage; our family always used half of each. The first time I made this my husband was not interested – he’s just not a fan of sauerkraut. However after everything cooked together and he tried it, he wasn’t shy about asking for a second helping! If you have some left over meat from a roast, steaks etc., this is a great recipe to use it up and despite appearances, it is very tasty.

Bigos – Hunter’s Stew
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4+

Ingredients
  • 1 pound sauerkraut
  • ¼ large green cabbage, chopped
  • 3 Kirkland prunes
  • 1 cup onion, chopped
  • 2 tablespoons Kirkland organic tomato paste
  • 4 small or 2 big bay leaves
  • 4 allspice berries
  • 1½ cups beef or chicken broth (I used Better than Boulion available at Costco)
  • ¼ cup dried mushrooms (I used gourmet mix mushrooms, by Wild Mushroom Co, available at Costco)
  • 1 Polish kielbasa ring or other sausage of your choice
  • 1 cup any kind of left-over meats, steaks, roasts etc. Use stewing meat if you don’t have any leftovers.
  • ⅓ cup vermouth (I used Martini Rosso)
  • 1 tablespoon canola oil
  • fresh ground Kirkland Himalayan pink salt to taste
  • fresh ground Kirkland Tellicherry pepper to taste

Instructions
  1. Place the chopped cabbage in a large pot and cover it with water. Add ½ teaspoon salt, 2 of the 4 allspice berries and half of the bay leaves.
  2. Cook over medium heat for approximately 20 minutes for young cabbage, longer for older cabbage. Essentially cook until the cabbage is soft.
  3. Drain the sauerkraut but do not rinse it. Place it in a 2nd pot, add the broth and if the sauerkraut isn’t covered with the liquid add water until it is.
  4. Add the remaining allspice berries, bay leaves, and the mushrooms. Cook for 20-30 minutes until the sauerkraut is softer and not crunchy.
  5. While the cabbage and sauerkraut are cooking, slice the sausage, cube the meat and chop the onion.
  6. In a large dutch oven add 1 tablespoon of canola oil, the sausage and fry for approximately 3 minutes.
  7. Add the onion and fry for another 3-4 minutes until soft. Add the vermouth and simmer another 1 minute.
  8. When the cabbage is ready, drain it but save the allspice berries and bay leaves. Put the cabbages and allspice and bay leaves into the dutch oven.
  9. When the sauerkraut is ready add it and the mushrooms too to the dutch oven.
  10. Add the other meat(s), prunes and tomato paste to the dutch oven.
  11. Season with approximately 1 teaspoon of pepper and additional salt to taste.
  12. Stir thoroughly and simmer on very low heat for at least 3-4 hours. The longer the better.
  13. Bigos is best served with a crusty bread or one of my sourdough breads.

Bigos - Hunter's Stew

Bigos – Hunter’s Stew