Name: Bigos
Prep time: 35 min
Cook time: 150 min
Total time: 185 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 600 g pork shoulder (3 cm cubes); 250 g smoked kielbasa (thick half-moons); 700 g sauerkraut (drained and roughly chopped); 500 g green cabbage (cored and thinly sliced); 180 g yellow onion (finely diced); 250 g Button mushrooms (wiped clean and sliced); 100 g dried prunes (pitted and quartered); 40 g tomato paste (ready to use); 500 ml vegetable stock (hot); 30 ml rapeseed oil (divided); 2 leaves bay leaf (whole); 2 tsp caraway seed (lightly crushed); 1 tsp Black pepper (freshly ground); 1 tsp Salt (plus more only if needed)

Comment préparer

Heat half of the oil in a large Dutch oven over medium-high heat. Season the pork lightly with salt and pepper, then sear it in two batches for 5 to 7 minutes per batch, turning until browned on several sides. Transfer to a plate.

Lower the heat to medium and add the remaining oil. Saute the onion for 5 minutes until translucent, then add the sausage and cook for 4 minutes until lightly browned at the edges.

Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until their liquid evaporates and the slices begin to brown. Stir in the tomato paste and caraway for 1 minute, until fragrant.

Return the pork to the pot. Add the sauerkraut, fresh cabbage, prunes, bay leaves, pepper, and hot stock. Mix thoroughly, scraping up any browned bits from the base.

Bring the mixture just to a boil, then immediately reduce the heat to low. Cover and simmer for 90 minutes, stirring every 20 minutes, until the pork is tender and the cabbage has collapsed.

Remove the lid and simmer for a further 25 to 35 minutes, stirring occasionally, until the stew is thick enough that a spoon leaves a brief trail. Taste and adjust the salt only after the sauerkraut has fully melded.

Finished thick and glossy bigos in a Dutch oven

Image générée par IA

Remove the bay leaves. Rest the bigos for 10 minutes, then serve hot with rye bread or boiled potatoes.

Image générée par IA

Pourquoi cette recette fonctionne

Sauerkraut supplies acidity while fresh cabbage softens its intensity. Pork and sausage bring savory richness, mushrooms add earthy depth, and prunes provide just enough sweetness to balance the long, tangy simmer.

Conservation et réchauffage

Comment la conserver

Cool within 2 hours, refrigerate in a covered container for up to 4 days, or freeze for up to 3 months. Thaw frozen bigos in the refrigerator.

Comment la réchauffer

Reheat gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if needed, until steaming hot throughout; do not repeatedly reheat the entire batch.