Bigos, sometimes known as “Hunter’s Stew,” is one of the most famous dishes in Polish cuisine and is often called Poland’s national dish. It is a hearty, slow-cooked combination of sauerkraut, fresh cabbage, meats, sausages, mushrooms, onions, and spices.
You can also listen to the audio version of this episode here –
Poland’s National Dish – Bigos
Bigos has deep roots in Polish and Eastern European food traditions and is especially popular during cold weather, holidays, and family gatherings.
Welcome to another episode of Milwaukee Chefs Go International, part of our monthly YouTube International Collaboration. Each month, a group of YouTube chefs from around the world prepares dishes from a single chosen country. I am teaming up with great local Milwaukee chefs to represent the country we are highlighting. This month, we are in Poland. #TasteofPoland
And I am very pleased to be cooking with Chef Joe Parajecki. Joe is an MMC, or Master Meat Crafter, one of only 90 in the world.
He is also the go-to person for all things Poland in Milwaukee. Joe is a prominent culinary figure at the Polish Center of Wisconsin. Serving as a key cultural chef, he leads cooking classes, coordinates public food events, and acts as the President of the Milwaukee Chapter of the American Culinary Federation.
Along the way, Charlie and Chef Joe discuss the Polish Center of Wisconsin, Polish Fest, Joe’s culinary work, and an upcoming foodie tour in Poland, then taste the finished dish.
What Makes Bigos Special?
The defining ingredient is usually sauerkraut, which gives the stew its tangy flavor. Fresh cabbage is often added to balance the acidity. From there, recipes vary widely by region and family tradition.
Common ingredients include:
- Smoked Polish sausage (kiełbasa)
- Pork, beef, venison, or game meats
- Dried mushrooms
- Onions and garlic
- Bay leaves, juniper berries, Allspice berries, and black pepper
- Tomato paste or red wine in some versions
- Prunes or dried fruit for subtle sweetness
Bigos is famous for tasting even better after reheating. Many cooks prepare it over several days because the flavors deepen and blend over time.
Bigos – A Dish with History
Bigos dates back centuries and was especially associated with Polish nobility and hunters. Earlier versions often featured game meats like rabbit, boar, or venison. Over time, it became a beloved home-style comfort food across Poland.
How Bigos is Served
Bigos is usually served hot with:
- Rye bread
- Boiled potatoes
- Dark beer or vodka
- Sometimes in a bread bowl
Because it stores well, it was historically practical for winter months and long journeys.
Bigos Flavor Profile
Bigos has a rich balance of:
- Smoky
- Savory
- Tangy
- Earthy
- Slightly sweet
The flavor changes depending on the meats and the ratio of sauerkraut to cabbage. Some versions are intensely smoky; others are lighter and more vegetable-forward.
Regional Variations of Bigos
Different countries in Central and Eastern Europe have related cabbage-and-meat stews, but Polish bigos is particularly known for:
- Long simmering times
- Heavy use of sauerkraut
- Multiple meats
- Deep, layered flavor
You’ll also find versions in Lithuania, Belarus, and Ukraine influenced by Polish culinary traditions.
Bigos – Hunters’ Stew – Poland’s National Dish
Equipment
- 1 Dutch Oven
Materials
- 2 tbsp olive oil
- 1 lb Pork shoulder, diced
- 1 lb Smoked Polish kielbasa, sliced
- 1 lb Beef stew meat or Game Stew meat
- 1 large onion, chopped
- 6 Garlic cloves, minced
- 3 cups Polish sauerkraut
- 4 cups Cabbage, shredded
- 4 oz Dried mushrooms, Soak in boiling water, reserve liquid
- 6 Prunes, chopped
- 1 tbsp Tomato paste
- 6 Juniper berries
- 1 tsp caraway seeds
- 6 bay leaves
- 6 allspice berries
- 12 oz Beer
- 1 quart chicken broth
- Salt and pepper to taste
Instructions
- Season the Pork Shoulder and Stew Meat with salt and pepper.
- Heat 1–2 tbsp of oil in a large Dutch oven over medium-high heat.
- Working in batches (to avoid overcrowding), add the pork pieces in a single layer and sear until browned on all sides
- Remove and repeat with the beef.
- Once both are browned and set aside, add the sliced kielbasa and cook for 3–4 minutes until lightly browned.
- Remove it from the pot and set aside.
- Using the same pot, reduce the heat to medium and add a splash of oil.
- Add the chopped onion and sauté, until golden and soft.
- Then add the minced garlic, caraway seeds, juniper berries, and tomato paste.
- Stir well to coat the onions and release the spices’ aroma—about 1 minute.
- Add the shredded cabbage and continue cooking, stirring occasionally, for about 10 minutes, until the cabbage has wilted and softened slightly.
- Stir in the sauerkraut (lightly rinsed and drained if overly sour), the soaked and chopped mushrooms, chopped prunes, bay leaves, and allspice berries.
- Pour in the reserved mushroom soaking liquid and beer.
- Return all the browned meats to the pot, including the kielbasa.
- Add broth to barely cover all the ingredients, then give everything a good stir to combine.
- Add beer to the pot
- Bring the stew to a gentle simmer, then reduce the heat to low.
- Partially Cover the pot with a lid and let it simmer very gently for at least 2–3 hours, stirring occasionally to prevent sticking. If the stew looks too dry, add a splash of water or broth as needed.
- Once cooked, let it cool completely, then refrigerate overnight. Bigos tastes the best when reheated the next day.
Video
Nutrition
Cooking Secrets for Men
Please “like” our YouTube Videos and follow us on our YouTube Channel. Cooking Secrets For Men is also on other social media sites like Facebook, Instagram, LinkedIn, and Twitter.
If you like this recipe, Bigos – Hunters’ Stew – Poland’s National Dish, you will also enjoy trying our other recipes. This is our recipe for Arroz Con Gandules. Or maybe try some Fire Roasted Lamb Chops from Sweden. Or maybe you would like a Big Mac Salad.
Cooking Secrets for Men in the News
We have been fortunate enough to get positive publicity for our website, YouTube channel, and Social Media presence. Here are a few examples:
Our series, Cooking with Milwaukee Community Leaders, is featured in the “Milwaukee Magazine” May 2023 edition, “Civic Gastronomy”. Click here to read the full article.
A few days later, they were discussing me on the radio. It is a local Foodie show, “This Bites” on Radio Milwaukee 88.9, featuring dining critic Ann Christenson from Milwaukee Magazine and Radio Milwaukee’s resident foodie, Tarik Moody. My series, Cooking with Milwaukee Community Leaders, is in the show’s first few minutes.
“Cooking Secrets for Men” is on the list of the Top 20 Men’s Cooking Websites on the Internet. You can read that article here. See where we rank for Men’s Cooking Websites.
Cooking Secrets for Men is now on the list of Milwaukee’s Top 50 Foodie Influencers on Instagram.
More Articles
Here is a recent interview I did with North Shore Family Adventures here in Milwaukee
We were featured in a Redfin article! Check it out here: Designing the Perfect Kitchen for Home Cooks.
Shepherd Express (Milwaukee) article on our Cooking with Milwaukee Community Leaders show – you can read that article here: Massaman Curry
Good Counsel HS (My Alma Mater) Magazine article about Cooking Secrets for Men – you can read that article here.
Meet Charlie DeSando – featured in the “Voyage Tampa” article, available to read here.
CanvasRebel Magazine Interview, available here.
E-Cookbooks for Free Download
All of our e-cookbooks are available on our download page.
Please send any comments or questions to cookingsecretsformen@gmail.com. Thanks!
Discover more from Cooking Secrets for Men
Subscribe to get the latest posts sent to your email.
This is a very tasty stew
It’s not super pretty, but I do love the ingredients!!!