Persons: 2    Cost: $     Level: easy     Time: 25min     Ingredients: easy to find

The word “bigos” was originally used to explain how to chop, and later transformed into the name of an entire dish. There are many ways to prepare “bigos” stew. All are based on the same basic ingredients, differing only by certain additives and their order of inclusion. We make two main variants, either with fresh cabbage and with sauerkraut, both usually served with a slice of warm, crunchy bread or potatoes. Bigos with young, fresh cabbage is best during summertime, when this vegetable is most naturally ready for harvest. This is why I’m sharing it first.

Bigos (stew) with young cabbage is a healthy and simple dish, perfect after an intensive day when you don’t want to spend too much time in the kitchen, but still wish to eat something tasty and flavourful.


#What you need 

  • 1 small cabbage. If you have a big one, use half
  • 300g of smoked bacon
  • 1 onion
  • A lot of dill—as much or as little as you wish
  • 1 teaspoon of sugar
  • Water
  • Sesame oil
  • Salt, Pepper

#step 1

Begin by chopping and cutting your ingredients: Cut the smoked bacon into thin strips and the onions into thin cubes. Finely shred your cabbage, but remember to cut away the hard stalk. To make the onion taste less intense, season it with a bit of salt; this will soften the flavour.


#step 2

Add a few drops of sesame oil to the pan, wait for it to warm up, then add the smoked bacon. Fry over medium heat until tender (usually around 3 mins.). Don’t forget to stir from time to time!



#step 3

Leave the bacon on the pan and add the chopped onion and young cabbage. Slowly stir everything and add a teaspoon of sugar. (This will help the cabbage release a fuller flavour.) Cover with a lid and fry for 10 mins., until the cabbage is tender and soft. From time to time, add a few drops of water, which will help avoid burning and create a delicious, delicate sauce. Season with salt and pepper.


#step 4

This is the last step, where we add some finely-chopped dill. To be frank, dill is amazing in this bigos, so don’t be afraid to add a lot! Stir well and fry everything with the lid removed for around 5 mins. under a medium-low heat. Check every couples of minutes and stir. After everything is tender, serve with crusty bread.

Bon appetit! 🙂



The dish can stand in the fridge around 1-2 days

Accessories used in the photos⇒

Plate – Design Store in Paris

Mat and Napkins – Ikea