Bigos | FoodieAtlas

Ingredients

1 pound sauerkraut, drained and rinsed
1 pound fresh cabbage, shredded
1 pound pork shoulder, cut into cubes
1/2 pound kielbasa (Polish sausage), sliced
1/2 pound smoked bacon, diced
1 large onion, chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
1 cup beef broth
1/2 cup dry white wine
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon caraway seeds
Salt and black pepper to taste
1 tablespoon vegetable oil

Instructions

Prepare the Meat

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced bacon and cook until crispy. Remove and set aside, leaving the fat in the pot.

Add the pork shoulder to the pot and cook until browned on all sides, about 5-7 minutes. Remove and set aside with the bacon.

Cook the Vegetables

In the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.

Stir in the mushrooms and cook for an additional 2-3 minutes.

Combine Ingredients

Return the pork shoulder, bacon, and sauerkraut to the pot. Add the shredded fresh cabbage.

Stir in the tomato paste, beef broth, white wine, bay leaves, dried thyme, and caraway seeds. Mix well to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the flavors have melded together.

Finish

Season with salt and black pepper to taste. Adjust seasoning as needed.