Traditional Bigos: a Polish dish with cabbage, meat, and aromatic spices! Are you craving the taste of homemade meals and traditional Polish dishes? Our recipe for traditional Bigos will allow you to create this flavorful dish that consists of cabbage, meat, and aromatic spices. It's the perfect choice for winter days! Traditional Bigos is one of the most well-known dishes in Polish cuisine. Our recipe combines sauerkraut, various types of meat (such as pork and sausage), and aromatic spices. Through long simmering, Bigos develops a deep flavor and aroma. Preparing traditional Bigos may require some time, but the result is worth it. Simply chop and sauté the ingredients, add the cabbage and spices, and then simmer it slowly for several hours. This slow cooking process allows the flavors and aromas to meld together, creating a rich and hearty dish. Try our recipe for traditional Bigos and enjoy its richness of flavors, enticing aroma, and homely atmosphere. It's the perfect dish for winter days, warming your palate and transporting you to a family table!
- 500g (17.5oz) sauerkraut, finely chopped
- 500g (17.5oz) fresh cabbage, finely chopped
- 200g (7oz) bacon, diced
- 200g (7oz) sausage, sliced
- 1 large onion, chopped
- 2 cloves of garlic, finely chopped
- 2 carrots, grated
- 2 tablespoons tomato paste
- 1 teaspoon dried marjoram
- 1 teaspoon dried caraway seeds
- Salt and pepper to taste
- Oil for frying
- In a large pot, heat oil and sauté the onion and garlic until they become soft and slightly golden.
- Add the bacon and fry until it becomes lightly browned.
- Add the sausage and fry for a few minutes until it starts to brown slightly.
- Add the sauerkraut, fresh cabbage, grated carrots, tomato paste, marjoram, and caraway seeds. Mix well.
- Season the bigos with salt and pepper to taste.
- Cover the pot and cook over low heat for about 1.5-2 hours until the flavors meld together.
- Before serving, taste and adjust the seasonings according to your preference.
Bigos, also known as Hunter's Stew, is a unique combination of sauerkraut, fresh cabbage, meat, bacon, and aromatic spices. This hearty and flavorful stew is a true delight for the palate and a well-known and beloved dish in Polish cuisine. Preparing bigos may take some time, but the result is worth it. After sautéing the onion and garlic, we add the bacon and sausage, which give the dish a distinct flavor. Then, we add the sauerkraut, fresh cabbage, grated carrots, tomato paste, and aromatic spices like marjoram and caraway seeds. Long simmering on low heat allows the flavors to meld and combine. Bigos is a dish that tastes best after several hours of cooking or even the next day when the flavors have had time to develop further. Therefore, it's worth preparing it in advance and giving it time to fully develop its taste. Before serving, taste and adjust the seasonings according to your preference. If you like a stronger flavor, add more marjoram or caraway seeds. You can also experiment and add other favorite spices to customize the bigos to your liking. Bigos is a dish that pairs well with bread, such as crusty bread or wheat rolls. You can also serve it with potatoes or grains to create a complete and satisfying meal.
Preparation time: 30 min
Cooking time: 2 h
Macro nutrients per 100 grams
Calories: 272 kcal
Carbohydrate: 11 g
Protein: 0.8 g
Fat: 25 g
And short story about LEET DIET
As a choreographer and aerial gymnast, I had always been interested in maintaining a healthy lifestyle. Diets had been my hobby, but I never truly enjoyed them until I discovered the Keto diet. After reading numerous books about how our bodies work and the benefits of a high-fat, low-carb diet, I decided to give it a try. I never looked back. The Keto lifestyle quickly became my passion, and I began experimenting with new recipes and meal plans. That's when I decided to share my knowledge with the world and created Leet Diet, a website filled with delicious Keto-friendly recipes and helpful tips for anyone looking to adopt a healthy lifestyle.