This traditional Polish bigos is a hearty hunter’s stew made with sauerkraut, fresh cabbage, mixed meats, and dried mushrooms. A comforting one-pot meal from my family’s kitchen, perfect for make-ahead dinners and festive gatherings.
This is my version of bigos, one of the most iconic dishes in traditional Polish cuisine. This hearty hunter’s stew is known for its deep, comforting flavors and its ability to bring people together. Made with cabbage, sauerkraut, and different meats, it’s a recipe that appears at family dinners, Christmas celebrations, weddings, and festive gatherings across Poland.
What makes bigos special is how simple ingredients transform through slow cooking. Green cabbage and sauerkraut form the base, while a combination of beef and pork with kielbasa add richness and depth. The stew simmers gently, allowing the flavors to develop over time, which is why bigos is often considered even better the next day.
There are countless versions of Polish bigos, and every household has its own way of preparing it. Some add more meat, others lean into the sauerkraut, but all traditional recipes rely on the same foundation: cabbage, meat, and patience.
Watch the recipe video
Follow along with my step-by-step VIDEO or watch on YouTube and bring this cozy dish to life.
Ingredients
This Polish bigos recipe uses a combination of green cabbage and sauerkraut, which creates a balanced flavor that’s rich but not overly sour.
For the meat, a mix of beef and pork works best. I use beef chuck and pork shoulder for tenderness, along with smoked bacon and smoked kielbasa for depth and that unmistakable hunter’s stew flavor.
Aromatic vegetables like onion and garlic form the base, while a splash of red wine adds richness. An apple and carrot bring natural sweetness, balanced by tomato paste for color and body.
Dried porcini mushrooms are traditionally added to Polish bigos, along with their soaking liquid, which gives the stew a deep, earthy flavor. Seasoning stays simple and classic with salt, black pepper, paprika, and cumin.
Pro tip
If you’re using only sauerkraut, rinse it briefly to reduce acidity. I prefer adding fresh green cabbage instead, which naturally balances the flavor.
Try to find simple brined sauerkraut, which is kept refrigerated. Polish or Eastern European shops are your best bet.
Why bigos tastes better every day
There is no single correct way to make bigos. Every cook has their own secrets. Traditionally, it’s prepared in large quantities, allowed to cool, then stored in the refrigerator and reheated. It’s best warmed up all at once in the same pot it was cooked in, rather than in individual portions. Each reheating allows the flavors to mature and deepen even more.
Recipe tips
- Bigos can be made with many different kinds of meat: beef, pork, veal, or even chicken thighs.
- Chicken thighs can be used, though this version is less common for festive or Christmas-style bigos, which is usually richer.
- For a more traditional flavor, add a handful of dried prunes to the stew.
- Dried porcini mushrooms add the most depth, but other dried mushrooms work well too. Fresh mushrooms can be used if needed.
- Rinse dried mushrooms before soaking to remove any grit, then use the soaking liquid in the stew for extra flavor.
Serving suggestions
Serve bigos with simple sides that let the stew shine:
- crusty bread
- buttery boiled potatoes
- crispy potatoes
Make ahead
Bigos is an ideal make-ahead dish. You can fully prepare it up to 3 days in advance. The flavors meld and improve as it rests.
Storing
Refrigerate for up to 5 days or freeze individual portions for up to 3 months.
Try these next
- Pierogi and kielbasa mushroom skillet. A cozy Polish-inspired skillet made with pan-fried pierogi, smoked kielbasa, bell pepper and mushrooms. A great follow-up if you love comforting dishes.
- Potato soup with kielbasa. This creamy potato soup with smoked kielbasa is simple, filling, and perfect for cold days. Another hearty Eastern European–style meal that pairs beautifully with bigos season.
- Fried cabbage with kielbasa. A quick and flavorful cabbage and sausage recipe that uses the same core ingredients as Polish bigos, but in an easy weeknight format.
- Ground beef with cabbage. A simple, hearty cabbage and beef dish that uses similar ingredients and flavors in a crowd-pleasing recipe.
Bigos (Polish Hunter’s Stew)
Ingredients
- 1 tbsp unsalted butter
- 1 cup bacon
- 1 kielbasa - mine was 5 oz (150 g)
- 1 pound pork shoulder (pork butt) - or neck, collar, cut into chunks
- 1 pound beef chuck roast - or shoulder, blade, boneless short ribs or stew beef, cut into chunks
- 1 carrot - peeled and grated
- 3 garlic cloves - minced
- 1 yellow onion - sliced
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 3 tbsp tomato paste
- ½ cup red wine
- 4 cups beef broth
- 2 bay leaves
- 2 cup sauerkraut - drained
- 1 apple - red, peeled and grated
- ½ green cabbage - thinly sliced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ cup dried mushrooms - rinsed and soaked
Instructions
- Prep first: Rinse the dried mushrooms under running water. Place them in a bowl, submerge completely in cold water, and set aside to soak.
- Slice the kielbasa, mince the garlic, and slice the onion. Peel and grate the carrot.
- Heat the butter over medium-high heat in a large heavy-bottomed pot or Dutch oven. Add the bacon and cook until it starts to brown. Add the kielbasa and cook until golden. Remove both from the pot and set aside on a paper towel-lined plate.
- Add the beef chuck and pork shoulder to the same pot. Brown well on all sides. Add the carrot, garlic, and onion and cook for 2 minutes, stirring. Season with salt and black pepper, then stir in the tomato paste.
- Deglaze with red wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom.
- Pour in the beef broth, add the bay leaves, cover, and simmer over low heat for 1 hour.
- Meanwhile, peel and grate the apple. Thinly slice the green cabbage.
- Add the sauerkraut, grated apple, sliced cabbage, cumin, and paprika to the pot. Add the soaked mushrooms and strain in their soaking liquid. Return the kielbasa and bacon to the pot.
- Cover and simmer for at least 1 more hour, stirring occasionally. Taste and adjust seasoning if needed before serving.
Video
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