Skip to content

Meat, European

Bigos with potatoes

Bigos is a Polish stew of sauerkraut, white cabbage, smoked sausage and pork shoulder, simmered with mushrooms and prunes. For 4 people, it takes 2.5 hours including 2 hours of gentle simmering, rated easy, for about €3 per person. The key to success is a long simmer and, if possible, a night in the fridge so the cabbage turns silky and the flavors meld.

Tonight I'm making you Poland's national dish, bigos, a stew of sauerkraut, cabbage, sausage and pork that tastes even better the next day.

Bigos with potatoes
Total time
2 h 30
Difficulty
Easy
Cost per person
€3.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Bigos mixes the tang of sauerkraut with the quiet sweetness of white cabbage and prunes, while the sausage and bacon add a smoky note that runs through the whole pot. The longer it simmers, the softer the cabbage gets and the more the flavors settle into each other, building that deep, slightly sweet and salty taste this Polish dish is known for.

It's a Sunday kind of dish, or one for a day you're home, since it needs two hours of quiet simmering while you go about your business. Kids often love it with just steamed potatoes on the side, and as with many stews, Mon Chou suggests making it ahead for the family.

The ingredients

4 people

Fruits and vegetables

  • Raw sauerkraut 600 g
  • White cabbage 400 g
  • White mushrooms 200 g
  • Onions 2
  • Potatoes 800 g

Butcher

  • Smoked sausage 300 g
  • Pork shoulder 300 g
  • Diced smoked bacon 120 g

Pantry

  • Pitted prunesoften in the pantry 8
  • Tomato pasteoften in the pantry 1 tbsp
  • Bay leavesoften in the pantry 2
  • Juniper berriesoften in the pantry 4
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Rinse the sauerkraut under cold water, drain it, then slice the white cabbage and cut the meat and sausage into chunks.

    Taste the sauerkraut, rinse it longer if it's very sharp.

  2. Brown the bacon, pork shoulder and sliced onions in a large pot with the oil. 12 min

    Let the meat color well, it's the base of the bigos flavor.

  3. Add the sliced mushrooms, both cabbages, the prunes, tomato paste, bay leaves, juniper berries and a large glass of water.

    The prunes bring the little sweetness that balances the sharpness.

  4. Cover and let it simmer over very low heat, adding the smoked sausage halfway through cooking. 2 h

    Stir from time to time and add hot water if the bottom starts to catch.

  5. Steam the potatoes and serve them with the bigos while it's hot. 25 min

    Adjust salt and pepper at the end, the sausage and bacon have already salted the dish.

Our tips to get it right

  • Pick good quality raw sauerkraut, it holds up to the long simmer better than pre-cooked sauerkraut and keeps some bite.
  • Use a cast iron pot if you have one, it spreads the heat more evenly over the two hours of simmering and keeps the bottom from catching.
  • If the bigos tastes too sharp at the end, add one or two extra prunes instead of sugar, it keeps the balance of the dish.

The variations

  • Swap the pork shoulder for beef chuck cut into chunks, it holds up just as well to a long simmer.
  • For a vegetarian version, skip the meat and bacon, double the mushrooms, and add a spoon of smoked paprika to bring back that smoky note.
  • For kids or a busy night, serve the bigos with bread instead of potatoes, it gets dinner on the table faster.

What to serve it with

  • Rye or whole grain bread
  • A glass of amber beer
  • Unsweetened applesauce

Storage

Bigos keeps for 3 days in the fridge in a sealed container, and it's actually better reheated the next day. It freezes very well for up to 3 months, in individual portions for easy reheating. Reheat gently in a saucepan, adding a splash of water if needed.

Questions about this dish

Can you make bigos ahead of time?

Yes, it's actually recommended. Bigos tastes better made a day ahead, since the cabbage turns softer and the flavors blend overnight in the fridge.

Can you use cooked sauerkraut instead of raw?

You can, but rinse it well and cut the simmering time by about 30 minutes, since it's already softened and could fall apart otherwise.

What sausage works best in bigos?

A Polish smoked kielbasa is ideal, but any smoked sausage from the supermarket works well too.

Does bigos freeze well?

Yes, very well, for up to 3 months in an airtight container. Thaw it in the fridge overnight before reheating gently on the stove.

How long does it take to make a bigos, the Polish sauerkraut and cabbage stew, with potatoes?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a bigos, the Polish sauerkraut and cabbage stew, with potatoes?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bigos, the Polish sauerkraut and cabbage stew, with potatoes cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

European Cuisines

See all

Mushroom recipes

See all