Description
Bigos is one of the most characteristic dishes of Polish cuisine, often referred to as the "king of Polish dishes." This traditional dish originates from the times of royal hunts, when hunters prepared it with game and sauerkraut. The secret to true bigos lies in long simmering and combining several types of meat with both sauerkraut and fresh cabbage. The longer bigos is reheated, the better its flavor becomes - hence the saying that the best bigos is the three-day-old one. This dish tastes excellent served with rye bread, and in winter, it warms and satisfies for long hours. Bigos can be stored in the refrigerator for up to a week, and each reheating only enhances its flavor.
Ingredients Used
Ingredients (11)
- Sauerkraut 500 g
- White cabbage 300 g
- Sausage 300 g
- Smoked bacon 200 g
- Onion 2 g
- 🌿 Spices
- Black pepper 6 pinch (~3 g)
- Allspice (berries) 5 pcs (~5 g)
- Bay leaf 10 pcs (~3 g)
- Salt 0.2 pinch (~5 g)
- ✨ Optional
- Dried plums 6.3 pcs (~50 g)
- Tomato paste (triple) 1 g
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Fun Fact
Bigos is often referred to as the 'king of Polish dishes', and its flavor improves with each passing day, making it the perfect dish for family gatherings.
Best for
Tips
Bigos is best served in deep plates, accompanied by fresh rye bread. You can garnish it with fresh herbs, such as parsley, to give it a more appealing look. Serve hot to fully bring out the flavor of the dish.
Store leftover bigos in airtight containers to preserve its flavor. It can be kept in the refrigerator for up to a week, and it's best to reheat it in a pan or pot to achieve the perfect consistency.
📸 Cooked by the community
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