Bigos (Hunter’s Stew)

Name: Bigos (Hunter’s Stew)
Yield: 12–14 servings
Ingredients: 1 lb. double-smoked slab bacon, cut into 1" cubes; 1½ lb. kielbasa sausage, sliced on a diagonal ½" thick; 8 garlic cloves, crushed; 3 Tbsp. double concentrated tomato paste; 1 Tbsp. paprika; 1 tsp. ground coriander; 1 tsp. ground cumin; ¾ tsp. cayenne pepper; 2 medium onions, thinly sliced; 1 cup dry white wine; 2 Tbsp. kosher salt; 1 small head of green cabbage (about 2 lb.), cored, thinly sliced; 2 large carrots, peeled, sliced 1½" thick; 1 Pink Lady apple, cored, grated on the large holes of a box grater; 2 lb. Yukon Gold potatoes, scrubbed, cut into 1" pieces; 1 lb. sauerkraut (not drained; about 2 cups); 4 cups homemade beef stock or water; Small dill sprigs, dark rye or pumpernickel bread, and unsalted butter (for serving)

By Kat Boytsova

October 23, 2018

Image may contain Food Dish Meal Platter Plant and Stew

Photo by Chelsie Craig, Food Styling by Kate Buckens

Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand. This version is a Polish hunter’s stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

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