Bigos

90 mins
Serves 1
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Directions

  1. 1Start by cooking the Polish smoked bacon in a cast iron pot to render out some fat.
  2. 2Start by cooking the Polish smoked bacon in a cast iron pot to render out some fat.
  3. 3Start by cooking the Polish smoked bacon in a cast iron pot to render out some fat.
  4. 4Add the pork roast (or beef/pork) and venison sausages to the pot and brown.
  5. 5Add the pork roast (or beef/pork) and venison sausages to the pot and brown.
  6. 6Add the pork roast (or beef/pork) and venison sausages to the pot and brown.
  7. 7Stir in the chopped onions.
  8. 8Stir in the chopped onions.
  9. 9Stir in the chopped onions.
  10. 10Add the fresh mushrooms.
  11. 11Add the fresh mushrooms.
  12. 12Add the fresh mushrooms.
  13. 13Add the rehydrated wild mushrooms (pini), squeezed and roughly cut, reserving the soaking water.
  14. 14Add the rehydrated wild mushrooms (pini), squeezed and roughly cut, reserving the soaking water.
  15. 15Add the rehydrated wild mushrooms (pini), squeezed and roughly cut, reserving the soaking water.
  16. 16Add the roughly chopped bell pepper and carrot.
  17. 17Add the roughly chopped bell pepper and carrot.
  18. 18Add the roughly chopped bell pepper and carrot.
  19. 19Add the fresh cabbage and stir to soften it.
  20. 20Add the fresh cabbage and stir to soften it.
  21. 21Add the fresh cabbage and stir to soften it.
  22. 22Pour in the vegetable broth.
  23. 23Pour in the vegetable broth.
  24. 24Pour in the vegetable broth.
  25. 25Add the tomato sauce.
  26. 26Add the tomato sauce.
  27. 27Add the tomato sauce.
  28. 28Add the garlic, dried herbs (parsley, chives), caraway, and spice mixture (pepper, allspice, paprika).
  29. 29Add the garlic, dried herbs (parsley, chives), caraway, and spice mixture (pepper, allspice, paprika).
  30. 30Add the garlic, dried herbs (parsley, chives), caraway, and spice mixture (pepper, allspice, paprika).
  31. 31Add the bay leaves.
  32. 32Add the bay leaves.
  33. 33Add the bay leaves.
  34. 34Add the smoked kibbassi.
  35. 35Add the smoked kibbassi.
  36. 36Add the smoked kibbassi.
  37. 37Pour in a little of the wild mushroom soaking water.
  38. 38Pour in a little of the wild mushroom soaking water.
  39. 39Pour in a little of the wild mushroom soaking water.
  40. 40Add the pickled sauerkraut with its juice to the pot.
  41. 41Add the pickled sauerkraut with its juice to the pot.
  42. 42Add the pickled sauerkraut with its juice to the pot.
  43. 43Mix all ingredients thoroughly.
  44. 44Mix all ingredients thoroughly.
  45. 45Mix all ingredients thoroughly.
  46. 46Cover the pot and slow cook for 1 and 1/2 hours.
  47. 47Cover the pot and slow cook for 1 and 1/2 hours.
  48. 48Cover the pot and slow cook for 1 and 1/2 hours.
  49. 49Taste and adjust salt if necessary after cooking.
  50. 50Taste and adjust salt if necessary after cooking.
  51. 51Taste and adjust salt if necessary after cooking.

Ingredients

  • smoked kibbassi
  • smoked kibbassi
  • smoked kibbassi
  • 3 hot dog size venison sausage
  • 3 hot dog size venison sausage
  • 3 hot dog size venison sausage
  • Polish smoked bacon
  • Polish smoked bacon
  • Polish smoked bacon
  • pork roast
  • pork roast
  • pork roast
  • onions
  • onions
  • onions
  • garlic
  • garlic
  • garlic
  • pickled sauerkraut
  • pickled sauerkraut
  • pickled sauerkraut
  • 0.5 small head cabbage
  • 0.5 small head cabbage
  • 0.5 small head cabbage
  • 8 oz tomato sauce
  • 8 oz tomato sauce
  • 8 oz tomato sauce
  • wild mushrooms
  • wild mushrooms
  • wild mushrooms
  • regular mushrooms
  • regular mushrooms
  • regular mushrooms
  • 1 big green bell pepper
  • 1 big green bell pepper
  • 1 big green bell pepper
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 5 bay leaves
  • 5 bay leaves
  • 5 bay leaves
  • caraway
  • caraway
  • caraway
  • pepper
  • pepper
  • pepper
  • allspice
  • allspice
  • allspice
  • paprika
  • paprika
  • paprika
  • parsley
  • parsley
  • parsley
  • chives
  • chives
  • chives
  • 8 oz vegetable broth
  • 8 oz vegetable broth
  • 8 oz vegetable broth
  • olive oil
  • olive oil
  • olive oil

Equipment

cast iron pot

Tips

  • Do not throw away the water from soaking wild mushrooms, as it will be used later.
  • Avoid adding additional salt until the end because bacon and sauerkraut already contain salt.
  • You can use beef or regular pork instead of pork roast.
  • You can use red onions.
  • You can use other oils besides olive oil.
  • You can use tomato paste or crushed tomatoes instead of tomato sauce.
  • The amount of garlic can be adjusted to personal preference.
  • Fresh herbs can be used instead of dried ones.
Bigos | Clip Recipe