Bigos- Hunter’s Stew (Polish stew/Ukrainian version)
This is a Polish stew with Ukrainian influence from my family, made with smoked Kielbasa, cabbage and sauerkraut.  This recipe makes enough for a feast!  Grab a large wooden spoon and a heavy pot and start cooking!  This is one of those dishes that’s even better the next day! Â
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 1x
- Category: Main Dish/Stew
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Gluten Free
Ingredients
Units
Scale
- 2 medium heads Green Cabbage, shredded (about 4 lbs.)
- 1 1/2 lbs good smoked Kielbasa, cut into 1/2 ” circles or half circles
- 1 Tbsp extra virgin olive oil
- 1 large sweet onion, halved and sliced (about 3 cups)
- 4 large garlic cloves, minced
- 1–24 oz. jar Sauerkraut, drained, but not rinsed
- 1/3 cup packed chopped Dill weed
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 Tbsp Sugar
Instructions
- Heat Dutch Oven or Large Stock Pot over Medium Heat. (Please remember if cooking in a stock pot vs a dutch oven, you might need to adjust temps slightly as a stock pot might not hold in the heat as much)
- Add sausage to render out fat a little bit and slightly brown sausage, about 10 mins.
- Remove sausage from pot to separate bowl and cover.
- Add olive oil to pot, warm on medium low and then add onions. Saute until translucent and slightly caramelized, about 10 mins. While cooking onions add salt and pepper.
- Once onions are caramelized, add garlic and continue cooking about 2 mins.
- Add a couple handfuls of cabbage to the pot and stir with the onions and garlic in the pot. (This initial stirring prevents the onions and garlic from sitting at the bottom of the pot and burning while the cabbage wilts) Then add remaining cabbage, cover pot and let cabbage wilt on medium low heat, stirring occasionally for 30 minutes.
- Once cabbage primarily wilted return sausage to pot, add the sauerkraut and sugar, cover, reduce heat to low and simmer for another 30-45 minutes, depending of your time.
- Finally, add dill, adjust seasoning if necessary and continue simmering for another 5 mins.
- Now enjoy a hot bowl of Bigos!
Equipment
Notes
We now prefer cooking this dish in a dutch oven, but keep in mind a dutch oven holds in more heat so if you use a stock pot, you might need to cook at a slightly higher temp.
You can reheat leftover bigos in the microwave, or even better in a pot on the stove on low heat.Â
Keywords: sausage, gluten free, low carb, Polish, Ukrainian, stew
Find it online: https://wholemadeliving.com/bigos-hunters-stew-polish-ukrainian/