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.

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