One-pot Bigos recipe (Polish hunter’s stew)
Bigos is a traditional Polish dish often called Polish hunter’s stew.
This hearty traditional recipe with a robust sour taste is perfect for cold winter days. The best part is that you can make this delicious stew in just one pot! Moreover, it’s keto-friendly, gluten-free, and dairy-free.
This recipe combines two different types of cabbage: fresh white cabbage and sauerkraut – along with smoked sausages, chicken, wild mushrooms, and some vegetables, creating a truly hearty and flavorful meat stew that the whole family will love.
The recipe requires:
15 Ingredients
Active cooking time: 30 minutes
Total cooking time: 2 hours 15 minutes
Table of Contents
Why you will love this recipe
- Rich, flavorful, and delicious
- Hearty, nourishing, and satisfying
- Comfort food, ideal for cold days
- Convenient one-pot preparation
- Versatile and adaptable
- Keto-friendly, dairy-free, and gluten-free
Bigos recipe
Ingredients
The list of the ingredients includes:Â
- 2 (200 g/0.8 cup) yellow onions, diced
- 2-3 garlic cloves, minced
- 1 large carrot, grated or sliced thinly
- 300 g (10.5 oz/1.3 cups) smoked Polish sausage (or homemade Kielbasa) or other smoked meats like bacon, ribs and other sausages.
- 700 g (24.7 oz./ 2.7 cups) Sauerkraut (drained). The sourness of bigos depends on the sauerkraut you use. If you want to get a milder taste, rinse and drain the sauerkraut before adding it to the pot. Also, choose the sauerkraut without any preservatives that is usually stored in the fridge.Â
- 500 g (17.6 oz./ 4.4 cups) fresh white cabbage shredded
- 400 g (14.1 oz./ 1.76 cups) dark boneless meat (chicken tights/pork shoulder/ribs/neck) cubed. Better to use dark meat, that will have enogh fat content and will stay tender after long cooking.Â
- 10 g/ 2 tbsp./handful of dried mushrooms (porcini mushrooms). If you can’t find these mushrooms, substitute them with fresh mushrooms like champignons.Â
- 2 tbsp. (60 g) tomato paste without added sugars.Â
- 1-2 bay leavesÂ
- 1 tsp. Cumin
- 1 tsp. Peppercorns
- 1 tsp. ghee for sautéing
- 0.5 cup – 1 cup warm water or red wine.Â
- Salt and black pepper to taste
- 2 tsp. erythritol or other sweetener of your choice. This is optional, the sweetener helps to regulate the sourness of the stew.Â
For garnish:
- A dollop of sour creamÂ
- Chopped dill or parsleyÂ
Optional add-ins:Â
- Prunes/dry plums: used in traditional recipe, but they are high in carbs, so I don’t use them in this recipe to keep it keto-friendly. If you want to use them – add them with other spices, towards the end of cooking.Â
- juniper berries and caraway seeds. Often used in the recipe, add them if you like the taste. Â
Equipment
- Cutting board and a sharp kitchen knifeÂ
- Big pot (at least 2.5 L)
- Spatula or wooden spoon
How to make Bigos
Step 1: Soak porcini mushrooms
Place the mushrooms in a bowl and pour boiling water over them. Cover with a plate and let them soak for 15 minutes.
Step 2: Prepare the ingredients
Meanwhile, prepare the remaining ingredients. Cube the chicken and slice the sausages.
Dice the onions, mince the garlic, and grate the carrot.Â
Prepare the sauerkraut by draining and squeezing it to remove excess moisture. Optionally, you can rinse it to reduce the sourness and achieve a milder taste. Also, shred the fresh white cabbage.
Step 3: Sauté the ingredients
In a large pot, melt ghee over medium-high heat. Then, add the cubed chicken, and sausages and saute until golden brown for a few minutes.
Introduce the diced onion, minced garlic, and grated carrots to the pot, and sauté until the onions are translucent.
Step 4: Add other ingredients, continue to sauté
After that, add the chopped fresh white cabbage and the soaked, drained mushrooms to the pot and sauté for 5-7 minutes. You will notice that the cabbage will decrease in volume significantly.
Step 5: Simmer on a low heat
Next, stir in the sauerkraut gradually. Add tomato paste and spices, and saute the ingredients together for 7 minutes, lifting the ingredients from the bottom of the pot and stirring occasionally. Pour water or wine into the pot, about 0.5 cup.
Finally, cover with a lid and simmer on low heat for about 1.5-2 hours, stirring from time to time. Add a little water/wine during cooking, when you notice that there is not enough liquid remaining and the bottom starts to burn.Â
When the time is up, taste the stew and add salt, pepper, and sweetener to taste. Stir everything together thoroughly.
I hope this hearty stew brings you joy and comfort during the cold winter days!
Tips for the best Bigos
Here are some tips for making the best homemade Bigos stew:
- It is preferable to use a large pot for cooking that can accommodate all the ingredients.
- If your pot is not large enough (like mine 2.5 L) – wait and let the cabbage settle while cooking, then gradually add the sauerkraut. Tongs or two spatulas can help you stir the stew more easily.
- To regulate the sourness of the stew, you can rinse the sauerkraut before adding it.
- Be mindful not to add too much liquid, as you want to maintain a stew-like consistency, not turn it into a soup.
- Check the saltines of the stew before adding the salt, as sausages and sauerkraut may already contain some.
- Add sweetener to balance the overall taste and acidity of the stew.
- Feel free to experiment with ingredient proportions, adding more meat or more cabbage according to your preference. You can also use extra cabbage instead of sauerkraut.
- Bigos is a versatile stew, so use the ingredients you have on hand.
- Simmer the stew on low heat for a long time to ensure the meat becomes tender and melts in your mouth, especially if you’re using meats like pork shoulder.
- Experiment with other spices like juniper berries and caraway seeds to enhance the depth of flavor.Â
- Bigos can be prepared not only on a stove but also in an instant pot, oven, or slow cooker.
FAQ
More low-carb recipes:
Bigos (Polish stew)
Hearty Bigos: a Polish cabbage stew filled with sausages, sauerkraut and savory winter flavors.
Ingredients
- 2 (200 g/0.8 cup) yellow onions, diced
- 2-3 garlic cloves, minced
- 1 large carrot, grated or sliced thinly
- 300 g (10.5 oz./1.3 cups) smoked Polish Kielbasa or other smoked meats like bacon, ribs and other sausages.
- 700 g (24.7 oz./ 2.7 cups) Sauerkraut, drained and chopped
- 500 g (17.6 oz./ 4.4 cups) fresh white cabbage, shredded
- 400 g (14.1 oz./ 1.76 cups) dark boneless meat (chicken tights/pork shoulder/ribs/neck) cubed.
- 10 g/ handful of dried porcini mushrooms (soaked in hot water)
- 2 tbsp. (60 g) tomato paste without added sugars.
- 1 bay leaf
- 1 tsp. Cumin
- 1 tsp. Peppercorns
- 1 tsp. ghee for sautéing
- 0.5 cup - 1 cup warm water or red wine.
- Salt and pepper to taste
- Erythritol or other sweetener of a choice to taste
Instructions
- Place the mushrooms in a bowl and pour boiling water over them. Cover with a plate and let them soak for 15 minutes.
- Meanwhile, prepare the remaining ingredients. Cube the chicken and slice the sausages. Dice the onions, mince the garlic, and grate the carrot. Prepare the sauerkraut by draining and squeezing it to remove excess moisture. Shred the fresh white cabbage.
- In a large pot, melt ghee over medium-high heat. Then, add the cubed chicken, and sausages and fry for a few minutes.
- Introduce the diced onion, minced garlic, and sliced carrots to the pot, and sauté until the onions are translucent.
- After that, add the chopped fresh white cabbage and the soaked, drained mushrooms to the pot and sauté for 5-7 minutes. You will notice that the cabbage will decrease in volume significantly.
- Next, stir in the sauerkraut gradually. Add tomato paste and spices, and fry the ingredients together for 7 minutes, stirring from time to time. Add some water or wine, about 0.5 cup.
- Finally, cover with a lid and simmer on low heat for about 1.5-2 hours, stirring occasionally. Add water/wine during cooking, when you notice that there is not enough liquid remaining and the bottom starts to burn.
- When the time is up, taste the stew and add salt, pepper, and sweetener to taste. Stir everything together thoroughly.
Notes
Here are some tips for making the best homemade Bigos stew:
- It is preferable to use a large pot for cooking that can accommodate all the ingredients.
- If your pot is not large enough (like mine 2.5 L) - wait and let the cabbage settle while cooking, then gradually add the sauerkraut. Tongs or two spatulas can help you stir the stew more easily.
- To regulate the sourness of the stew, you can rinse the sauerkraut before adding it.
- Be mindful not to add too much liquid, as you want to maintain a stew-like consistency, not turn it into a soup.
- Check the saltines of the stew before adding the salt, as sausages and sauerkraut may already contain some.
- Add sweetener to balance the overall taste and acidity of the stew.
- Feel free to experiment with ingredient proportions, adding more meat or more cabbage according to your preference. You can also use extra cabbage instead of sauerkraut.
- Bigos is a versatile stew, so use the ingredients you have on hand.
- Simmer the stew on low heat for a long time to ensure the meat becomes tender and melts in your mouth, especially if you're using meats like pork shoulder.
Bigos can be prepared not only on a stove but also in an instant pot, oven, or slow cooker.