Polish Bigos

By: Nicole Coleman

What is Bigos?

[BEE-gohs] A Polish dish consisting of layers of sauerkraut, onions and apples with cooked meats such as venison, chicken, duck, ham or sausages. The layers are buttered, stock is poured over all and the casserole is baked slowly to allow the flavors to mingle. Tradition says that bigos should be made several days in advance because it is best when reheated.

What Polish Bigos mean to me:

The recipe was given to me by, my mother-in-law

One of my favorite meals from the “Polish Kitchen”

My first Polish recipe

Polish Bigos

Ingredients

1 whole cabbage (diced) 1 medium onion (diced) 2 packages polish kielbasa (quartered) 1 33oz jar of sauerkraut 1 package of white mushrooms (sliced) 1 package of portabella mushrooms (sliced) Olive oil 1 cube of chicken broth 1 4oz can of tomato paste Polish all spice 2 cups of hot water 1 tbs. of cracked pepper 5 bay leaves

Ingredients

Putting it all together

Coat the bottom of a large pot with olive oil heat at med/low and add cabbage.

Coat cabbage with oil and fry for 10 minutes. Constantly stirring.

Dissolve cube of chicken broth in hot water, add to cabbage

Add 2 tbs. of polish allspice, mix well

Cover and let simmer of 35 minutes

Stir occasionally

Putting it all together (continued)

Coat bottom of large frying pan with olive oil, heat at med/low.

Add onions and sauté until golden.

Add mushrooms mix well cook for 10 minutes

Add polish kielbasa and 2 tbs. of polish allspice mix well

Let mixture cook for 20 more minutes, and set aside.

Putting it all together (Final steps)

In pot with cabbage mix in half jar of sauerkraut, 4 tbs. of tomato paste, cracked pepper, bay leaves, and remaining allspice. Mix well

Add all ingredients from frying pan. Mix well

Let simmer for 15 minutes

Enjoy!!!

Serve hot with bread and butter

Serves 8 people