Bigos Polski – a legendary dish

Country kitchen

Bigos Polski is a delicious sauerkraut dish with meat and smoked meats that you'll fall in love with forever! While this recipe isn't exactly quick and easy, sometimes it's worth the time to treat your loved ones to something delicious—the results are worth it.

The cooking time is 72 hours. The recipe, complete with step-by-step photos, yields 6 servings.

Ingredients:

sauerkraut – 1 kg;
white cabbage – 0.5 kg;
pork – 0.5 kg;
smoked sausage – 350 g;
sausages or sausages – 250 g;
dry white wine – 200 ml;
filtered water – 0.5 l;
vegetable oil – 25 ml;
bay leaf, black pepper, coriander, cumin, cilantro, salt to taste.

How to make Polish Bigos

Rinse the sauerkraut thoroughly under cold running water, place it in a thick-walled saucepan or roasting pan, and add filtered water.

Place the roasting pan on the stove, cover with a lid, and simmer over low heat for 1 hour.

By the way, if you don't like the smell that comes with stewing sauerkraut, drain the water after it boils, rinse the cabbage again under the tap, fill it with fresh water, and continue stewing.

Meanwhile, cut the pork belly into large slices. Choose pork with layers of fat for this recipe; it will be more flavorful.

Fry the meat on both sides in a well-heated frying pan greased with vegetable oil.

Cut the sausages or frankfurters into large pieces.

Cut the smoked sausage into thick slices.

Add fried pork to the stewed cabbage.

Then add fresh white cabbage, shredded into thin strips.

Add smoked sausage and frankfurters, pour in dry white wine, and salt to taste.

Add black pepper, a few bay leaves, a teaspoon of coriander seeds, and a pinch of cumin. Simmer over low heat for another 2 hours.

Remove the bigos from the heat, cover with a towel, and let sit overnight. The next day, bring the bigos back to a boil, simmer for 5 minutes, and let sit overnight.

On the third day, we heat our dish again to a boil, now everything is ready!

Sprinkle with finely chopped cilantro before serving. Enjoy.