Introduction
Bigos is one of those dishes that tastes like home – rich, smoky, tangy, and deeply comforting. Often called the Polish Hunter’s Stew, it has been cooked for generations through long winters, family gatherings, and holidays. Every Polish home has its own version, and this one is ours.
My Bigos is made with a mix of sauerkraut and fresh cabbage, slow-cooked with tender beef, smoky Polish sausage, mushrooms, and aromatics until everything softens and the flavours deepen. It is hearty, rustic, and always better the next day – exactly how Bigos should be.
This version is written for the slow cooker to make things easier, but I include stovetop instructions too if you prefer a more traditional approach.
If you love Polish food, slow-cooked stews, or you want to try one of the most iconic dishes in Polish cuisine, you are in the right place. Grab your pot, get your ingredients ready, and let’s begin.
Do roboty! (Let’s get to work!)
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The Essence of Bigos: Poland’s Signature Stew
What is Polish Bigos – Hunter’s Stew?
Bigos is often called the Polish hunter’s stew, and it is one of the most traditional and comforting dishes in Polish cooking. It goes all the way back to the 16th century and has always been a staple in farmhouses, hunting lodges, and family kitchens. Slow-cooked cabbage, sauerkraut, smoky meats, and spices come together to create a rich, tangy, hearty stew that tastes even better the next day.
Originally, bigos was cooked outdoors over a fire during hunting trips, using whatever meat was available. Today, it is just as popular during winter and holidays, and you will find it on tables from simple countryside inns to festive family gatherings. It is a dish that carries history, warmth, and pride in every spoonful.
The Two Classic Styles of Bigos
Just like many traditional dishes, bigos comes in different styles. The two best known are Bigos Królewski (Royal Bigos) and Bigos Hultajski (Rogue’s Bigos).
Bigos Królewski – Royal Bigos
This version was popular among the nobility. It used generous amounts of game, beef, pork, and imported spices. Think rich, indulgent, and packed with layers of flavour. Meat was the star, and it showed wealth and hospitality.
Bigos Hultajski – Rogue’s Bigos
The everyday, humble version. More cabbage, more sauerkraut, and simple vegetables were used, since meat was expensive at the time. It may have been less luxurious, but it was still hearty, filling, and full of flavour. This style reflects the creativity and resourcefulness of everyday Polish cooks.
Both versions are delicious in their own way, and both are proudly Polish. If you want to try the rustic style, Here is my recipe for Bigos Hultajski.
Medieval Hunters and Modern Variations of Bigos Stew
Bigos has roots in Poland’s hunting traditions, where it was cooked outdoors over open fires and filled with whatever game hunters brought home – usually venison, boar, or other wild meats. The long, slow simmer gave the stew a deep flavour that felt like the essence of the forest in a pot.
Over the centuries, bigos evolved as ingredients became more accessible. Families began adding sausage, pork, beef, mushrooms, and spices depending on what they had and where they lived. Some versions include carrots or potatoes, while others stay very traditional with just cabbage, sauerkraut, meat, and aromatics. A splash of wine or beer is also common in many regional recipes, adding richness and depth.
Today, most people make bigos with smoky kielbasa, pork, and beef, but the soul of the dish stays the same – slow cooking, fermented cabbage, and layers of flavour that build with time. Whether you keep it classic or add your own twist, bigos will always be a rich and comforting stew at the heart of Polish cooking.
Slow Cooking: The Secret to Perfect Bigos
The secret to an unforgettable Bigos is time. This stew needs a slow, gentle cook so all the flavours can blend, deepen, and mellow. Traditionally, Bigos was cooked outdoors in a cast iron pot over a fire, and stirred throughout the day. The long simmer makes the meat tender and lets the sourness of the sauerkraut soften into a rich, savoury base.
Whether you slow cook it on the stove, in the oven, or in a modern slow cooker, patience really pays off here. Bigos should never be rushed. The longer it cooks, the better it tastes.
Bigos in Celebrations – A Dish That Brings Families Together
In Poland, Bigos is more than a meal – it is a tradition. It often appears during holidays like Christmas and Easter, at weddings, family gatherings, and winter celebrations. Every family has their own version, passed down and tweaked over time.
There is something about a big pot of Bigos simmering away that feels festive and comforting. It is food that brings people to the table, invites storytelling, and tastes like home. Even outside Poland, more and more people are discovering this hearty, cosy stew and making it part of their winter cooking ritual.
Bigos Ingredients – Layers of Flavour and Texture
Bigos is all about layers of flavour. It starts with a mix of sauerkraut and fresh cabbage, then builds depth with pork, beef, and smoky Polish sausage. Mushrooms, onions, bay leaves, and allspice add aroma, while a splash of red wine or beer gives the stew body and warmth.
I love using the slow cooker for this recipe because it allows everything to melt together beautifully, but Bigos also comes out fantastic in a Dutch oven or on the stove. No matter how you cook it, this stew is pure comfort on a cold day.
Smacznego!
Choosing the Best Polish Sausage (Kielbasa) for Bigos
Kielbasa is one of the most important ingredients in Bigos. It adds smokiness, richness, and depth to the stew, so choosing the right type really makes a difference. Here are some great options to look for:
- Kiełbasa Myśliwska (Hunter’s Sausage): A smoky, dried sausage often made with pork and game meat. Firm texture, bold flavour, and a traditional choice for Bigos. If you want that classic hunter’s stew character, this is the one.
- Kiełbasa Krakowska (Krakow Style Sausage): Lean, garlicky, and slightly smoky. Often sold in thicker slices. This one is very popular in Poland and gives Bigos a clean, savoury, aromatic flavour. Coming from Kraków, it has a special place in my heart.
- Kiełbasa Toruńska (Toruń Sausage): Mildly smoked with a softer, more delicate seasoning. A good choice if you like a balanced flavour that does not overpower the stew.
- Kiełbasa Jałowcowa (Juniper Sausage): Smoked sausage seasoned with juniper berries, giving it a subtle pine note and gentle sweetness. Beautiful with sauerkraut and perfect for a more aromatic Bigos.
Recipe Card: How to Prepare Traditional Polish Bigos Królewski (Hunter’s Stew):
Bigos Królewski – Polish Hunter’s Stew Recipe
Equipment:
- 1 Hybrid Non Stick Frying Pan
Ingredients:
- 14 oz Beef – Stewing Cut - (400g) cut into large dice, chuck, skirt, leg, or flank works well
- 8.8 oz Kielbasa - (250g) smoked sausage, such as Podwawelska
- 5.3 oz Lardons - (150g) or chopped bacon instead
- 17.6 oz Sauerkraut - (500g) drained from liquid (you can add liquid to Bigos if you prefer more sour version)
- 17.6 oz White cabbage - sliced
- 1 Large onion - diced
- 1 Apple - peeled and diced
- 1 cup Dried mushrooms - (50g) porcini or boletus
- 1 Prune
- 2 Bay leaves
- 4 Allspice berries - (or 1/4 tsp allspice powder)
- 1 tsp Marjoram
- 1 tsp Caraway
- 1 tsp Honey
- 2 tsp Salt
- 1 tsp Ground Black Pepper
- 1 pinch Nutmeg
- 4 cups Boiling water - (1L) enough to cover everything in the slow cooker
- 1 glass Red wine - (240ml)
- 1 tbsp Tomato puree
Instructions:
- Pour 4 cups of boiling water over the dried mushrooms and allow them to soak for about 15 minutes. After they are hydrated, remove the mushrooms from the water. To remove any grit or sand, strain the mushroom-infused water through a fine-mesh sieve. Add the strained water to the slow cooker, but leave the last 1/4 cup of water behind to prevent any mushroom sediment from getting into your dish.
- In a frying pan over high heat, sear the lardons and sausage until browned. Once browned, transfer the meat to the slow cooker, making sure to leave the fat in the frying pan for the next step.
- In the same pan, sauté the diced onions until they become soft and attain a light brown colour. Afterward, transfer the onions to the slow cooker.
- Brown the diced beef in the same pan in two separate batches to ensure even browning. After each batch is browned, transfer the beef to the slow cooker.
- Combine all remaining ingredients, including the rehydrated mushrooms, in the slow cooker. Stir well to ensure even mixing. Place the lid on the slow cooker. Set to high heat and cook for 5 hours, or set to low and cook for 7 hours. If possible, stir after the initial hour and then hourly thereafter to evenly distribute flavours. However, if you're not at home, it's okay to skip the stirring.
- After the Bigos has finished cooking, take out the bay leaves. Serve warm, ideally with sourdough bread or boiled potatoes. Smacznego!
Notes:
- Use a slow cooker: A slow cooker is ideal for making Bigos as it allows the flavours to develop slowly over time. If you don’t have a slow cooker, you can also use a Dutch oven or a large pot on the stove, but you’ll need to keep an eye on it and stir it regularly to prevent sticking or burning.
- Adjust the seasoning: Taste the Bigos as it cooks and adjust the seasoning as needed. You may need to add more salt, pepper, or honey depending on your preferences.
- Let it Rest: Like many stews, Bigos tastes even better the next day, once the flavours have had a chance to meld together. Consider making it a day in advance and reheating it gently on the stovetop before serving.
- Traditional Accompaniments: Bigos is traditionally served with sourdough bread or boiled potatoes, but you can also serve it with other hearty breads or grains. Some people also like to serve it with a dollop of sour cream on top.
- Beer Infused Bigos: For a unique twist on the traditional Bigos recipe, consider substituting water and wine with beer. The malt and hops from the beer will infuse the stew with a rich, deep flavour, complementing the meaty and tangy notes of the dish. A dark lager or stout can particularly enhance the stew’s robustness, making it even more hearty and satisfying. Na Zdrowie!
Nutrition:
What to Serve with Bigos?
Bigos is rich, hearty, and full of flavour on its own, but the right sides make it even better. Here are classic and delicious options:
- Crusty bread or sourdough
Perfect for soaking up all the rich juices. I often serve Bigos with my homemade sourdough – rustic, tangy, and just right for this stew. Check out my Sourdough Recipe. - Boiled or mashed potatoes
A true Polish classic. Soft, buttery potatoes balance the smoky, tangy flavours of the Bigos beautifully. Simple, comforting, and very traditional.
If you want to go more Polish-style, add a side of pickles too – their acidity cuts through the richness in the best way.
From the Chef:
I hope you enjoyed making this Bigos as much as I enjoyed sharing it with you. It is one of those dishes that carries tradition, warmth, and a bit of nostalgia in every spoonful. Whether you cooked it for a cosy weekend meal or a family celebration, I would love to hear how it turned out for you.
If you tried this recipe, feel free to leave a comment or share your own twist on it. Every family in Poland has their secret Bigos style, so I am always curious to see yours.
Happy cooking, and as we say in Poland – Smacznego!
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