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Bigos — traditional dish from Across Poland, Poland
Main course Meat

Food Flavour DNA

Nutritional Values

🔥670kcal
💪38gProtein
🌾44gCarbs
🥑38gFat
🌿8gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Also served in

Krakow

Bigos

How to order / say it
Say it Bigos — [BEE-gohss]
Order I'd like the bigos, please.
Locally Poproszę bigos.
Say locally

A hearty hunter's stew of sauerkraut, fresh cabbage, and various meats.

Why try it?

Bigos is known as the national dish of Poland, representing the Polish tradition of hunting and the nation’s love for hearty flavors.

How it tastes

Rich and tangy with a balanced blend of sour sauerkraut and succulent meats. Slow-cooked, it's deeply flavorful and aromatic.

Origin & History — first documented: 1300

Bigos dates back to the 14th century among the Polish nobility and evolved as a way to preserve and flavor meat during winter months.

Recipe

Ingredients

  • 🥕 500 g sauerkraut
  • 🥕 500 g cabbage
  • 🥩 300 g pork
  • 🥩 100 g bacon
  • 🥩 100 g sausage
  • 🧄 100 g onion
  • 🍯 50 g prunes
  • 🌿 2 leaves bay leaf
  • 🧂 to taste black pepper
  • 🧂 2 pieces clove

Method

  1. 1 Chop meats and onion; sauté until browned.
  2. 2 Add sauerkraut, cabbage, and prunes to the pot.
  3. 3 Add spices and a little water, and simmer gently.
  4. 4 Cook slowly for several hours, adjusting seasoning as needed.

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All Europe recipes — Poland — Warsaw — Bigos
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