Bigos (Polish Hunter's Stew)
A slow cooked stew of sauerkraut, fresh cabbage, pork and smoked sausage. It tastes even better the next day.
- Time3 hr
- LevelEasy
- Costabout £2.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the dried mushrooms in 200 ml of hot water for 20 minutes. Lift them out, chop them and keep the soaking liquid.
20 min - 2
Heat the oil in a large heavy pan and brown the pork in batches for 8 minutes. Remove and set aside.
8 min - 3
Cook the onions in the same pan for 8 minutes. Add the tomato purée and paprika and stir for 1 minute.
8 min - 4
Add the sauerkraut, cabbage, pork, sausage, mushrooms, prunes, bay leaves, allspice and pepper. Pour in the stock and mushroom liquid.
- 5
Cover and simmer very gently for 2 hours, stirring now and then, until the pork is tender and the cabbage is soft and dark. Add a splash of water if it gets dry.
120 min - 6
Serve hot with boiled potatoes or rye bread. Reheated the next day it is even better.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.