bigos

Bigos is a traditional stew in Polish and neighboring cuisines, notable for its combination of cabbages and meat. The core is sauerkraut and chopped fresh cabbage simmered with pork and/or beef, and sausages such as kielbasa, often with game meat. Aromatics include onions and mushrooms, with prunes or apples occasionally added. Spices commonly include bay leaves, peppercorns, allspice, and sometimes marjoram or caraway.

Preparation typically starts with browning meat and onions, then adding cabbage and sauerkraut and simmering for several hours. Many cooks allow the dish to rest and reheat it, as aging deepens the flavor. Versions vary: some use only sauerkraut or only fresh cabbage, while others mix both and may include tomatoes, wine, or beer.

Bigos has historical roots in the Polish-Lithuanian Commonwealth era, reflecting a practical way to combine preserved and fresh ingredients for winter feasts. It remains a staple of Polish winter cooking and is commonly prepared for holidays and family gatherings, with regional variations shaped by local ingredients.

Traditionally served hot with rye bread or potatoes, sometimes with a dollop of sour cream. The flavor is robust and tangy, evolving with time as it is reheated. The etymology of the name bigos is uncertain, with several theories about its origin.