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Polish Bigos Hunter’s Stew Recipe Easy Homemade Sausage and Cabbage Comfort Meal

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A hearty and soulful Polish hunter’s stew made with sauerkraut, fresh cabbage, smoked sausage, and a medley of spices, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 1 medium head fresh cabbage, shredded
  • 3 cups sauerkraut, drained
  • 1 lb smoked sausage (kielbasa or Polish sausage), sliced into bite-sized pieces
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms (optional)
  • 2 tablespoons tomato paste
  • 2 cups beef or vegetable broth
  • 2 bay leaves
  • 5–6 juniper berries (optional)
  • Freshly ground black pepper, to taste
  • 1 teaspoon caraway seeds
  • 2 tablespoons vegetable oil or butter
  • Optional: dried prunes or chopped apples for sweetness
  • Optional: 1/4 cup red wine

Instructions

  1. Rinse and drain the sauerkraut thoroughly to reduce excess acidity and water. Shred the fresh cabbage finely, slice the sausage into 1/2-inch pieces, chop the onion, mince the garlic, and slice mushrooms if using. (About 15 minutes)
  2. Heat 2 tablespoons of vegetable oil or butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant. Add the garlic and cook for another 1 minute.
  3. Add the sliced sausage and cook until it starts to brown, about 5-7 minutes.
  4. Stir in the sliced mushrooms and cook for 3-4 minutes until softened. Mix in the tomato paste and cook for 2 minutes, stirring constantly.
  5. Add the shredded cabbage and sauerkraut to the pot and stir to combine.
  6. Pour in 2 cups of beef or vegetable broth. Add bay leaves, juniper berries (if using), caraway seeds, black pepper, and a pinch of salt. Add red wine or dried prunes/apples if using.
  7. Bring the mixture to a gentle boil, then reduce heat to low and cover with a lid slightly ajar. Simmer slowly for 1 to 1.5 hours, stirring occasionally.
  8. Taste and adjust salt and pepper as needed. Remove bay leaves and juniper berries before serving.

Notes

Drain sauerkraut well to avoid watery stew. Browning sausage and onions properly builds flavor. Simmer low and slow for best texture and taste. Flavors improve after resting overnight. Can be made in a slow cooker by browning first then cooking on low for 6-8 hours.

Nutrition

Keywords: Polish bigos, hunter's stew, sausage and cabbage stew, kielbasa recipe, sauerkraut stew, comfort food, slow cooked stew

Find it online: https://evabake.com/polish-bigos-hunters-stew-recipe-easy-homemade-sausage-and-cabbage-comfort-meal/