Slow-Cooked Pork and Cabbage Stew (Bigos)
2 h 25 min
|
intermediate
Recipe by Eunice
Introduction
Bigos is Poland's hunter's stew, think pot roast meets sauerkraut soup, where fresh cabbage and tangy sauerkraut melt into a rich, smoky, umami broth that only gets better overnight.
Perfect for cold nights, game day, or make-ahead lunches, this bowl hits hard with caraway, paprika, wine, Worcestershire, and soy for deep flavor without fuss, and no bland bites on my watch.
Ingredients (6 servings)
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Ingredients for the Meat:
- 1½ lb boneless pork shoulder butt roast, cut into bite-sized pieces boneless pork shoulder butt roast 24 oz
- 1 Tbsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp smoked paprika smoked paprika 0.04 oz
- 1 Tbsp vegetable oil vegetable oil
Ingredients for the Stew Base:
- 1 large onion, chopped onion 1 ct large
- 2 cloves of fresh garlic, minced garlic 0.18 head (for fresh garlic)
- 1 Tbsp tomato paste tomato paste 0.5 oz
- 1 tsp caraway seeds caraway seeds 0.07 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp smoked paprika smoked paprika 0.04 oz
Ingredients for the Cabbage & Broth:
- 1 medium green cabbage, shredded green cabbage 1 ct medium
- ½ cup sauerkraut, drained sauerkraut 0.16 lb
- 2 cups beef broth beef broth 16 oz
- ½ cup dry white wine dry white wine 4 fl oz
- 1 Tbsp Worcestershire sauce Worcestershire sauce 0.5 fl oz
- 1 Tbsp soy sauce soy sauce 0.5 fl oz
- 1 bay leaf bay leaves 0.01 oz
How to Make Slow-Cooked Pork and Cabbage Stew (Bigos)
-
Season the pork
Pat the pork dry, then toss with salt, black pepper, and smoked paprika until every piece is evenly coated.
-
Sear in batches
Heat the oil in a heavy Dutch oven over medium high until it shimmers, then brown the pork in 2 to 3 batches until deeply mahogany on most sides, about 3 to 4 minutes per batch, transferring to a bowl as you go.
Do not crowd the pot or you will steam instead of sear and lose that flavorful fond on the bottom.
-
Sweat aromatics and caramelize tomato paste
Lower heat to medium, add the onion with a pinch of salt, and cook until translucent and lightly golden, scraping up some fond, about 4 minutes.
Add the garlic and tomato paste and cook, stirring, until the paste darkens to brick red, about 2 minutes.
-
Bloom spices
Stir in caraway seeds, dried thyme, black pepper, and smoked paprika and cook 30 seconds to perfume the pot.
-
Deglaze
Pour in the white wine and scrape the bottom with a wooden spoon to fully dissolve the fond, reducing the wine by about half, 1 to 2 minutes.
-
Build the stew
Add beef broth, Worcestershire, soy sauce, and bay leaf, then return the browned pork and any juices to the pot.
Pile in the shredded cabbage and sauerkraut, stirring and pressing down until everything just tucks under the liquid.
-
Slow cook gently
Bring to a light simmer, then cover and cook on low heat with lazy bubbles for 90 to 120 minutes until the pork is fork tender and the cabbage is silky.
Stir every 20 to 30 minutes and adjust heat so it never boils hard, adding a splash of water or broth if the liquid drops below the solids.
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Finish and balance
Taste and adjust salt, pepper, and acidity, adding a little sauerkraut brine or a teaspoon of vinegar if you want more tang, or a pinch of sugar if it feels too sharp.
Fish out the bay leaf.
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Optional oven or slow cooker
For oven, after deglazing and building, cover and cook at 300 F for 2 to 2.5 hours until tender.
For slow cooker, sear and deglaze as written, then transfer everything and cook 6 to 7 hours on low.
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Rest and serve
Let the stew sit 15 minutes before serving for the flavors to settle, or refrigerate overnight because bigos is legendary the next day.
Serve hot with rye bread, a dollop of sour cream, and chopped dill or parsley.
Substitutions
- Swap pork shoulder with beef chuck
- Beef chuck brings the same collagen rich tenderness and a slightly deeper, beefier backbone that plays beautifully with sauerkraut and caraway.
- Replace white wine with dry hard cider
- Dry cider adds bright acidity with a subtle apple note that nods to classic bigos and keeps the stew lively without the grape character of wine.
- Trade sauerkraut for extra cabbage plus vinegar
- Use an additional 2 cups shredded cabbage with 1 to 2 teaspoons apple cider vinegar and a pinch of sugar for balanced tang if sauerkraut is unavailable.
Tips
- Sear like you mean it
- You want deep browning on the pork for flavor and color, so keep batches small and let each piece sit undisturbed until it releases easily.
- Bloom spices in fat
- Giving caraway and paprika 30 seconds in hot fat wakes up their oils so you taste warm spice instead of raw dust.
- Caramelize the tomato paste
- Cook the paste until dark red and sticky because that quick caramelization builds a richer base and tames any tinny taste.
- Control the simmer
- Aim for tiny, lazy bubbles so collagen melts and pork turns tender without tightening up, and never let it roll at a hard boil.
- Rest overnight for magic
- Bigos is even better on day two because the cabbage absorbs aromatics and the acidity smooths out, so plan for leftovers on purpose.
- Optional smoky lift
- Stir in a few slices of grilled kielbasa or a handful of chopped smoked pork at the end for a classic Polish vibe and extra depth.
Nutrition Facts *
| Energy | 292 | kcal |
|---|---|---|
| Protein | 23 | g |
| Total Fat | 16 | g |
| Carbohydrates | 10 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pork is still tough after 90 minutes, what now?
- Keep it at a gentle simmer and give it more time because shoulder needs enough low heat for collagen to dissolve, and check every 20 minutes until a fork slides in easily.
- The stew tastes too sour, how can I balance it?
- Stir in a pinch of sugar or a chopped prune and a splash of broth, then simmer 5 minutes to meld, or add a knob of butter to round the edges.
- It came out too salty, how do I fix it?
- Add more shredded cabbage and a cup of unsalted broth and simmer 10 minutes, or stir in a peeled potato to absorb salt and discard it before serving.
- The stew is thin, how can I thicken it without flour?
- Uncover and simmer 10 to 15 minutes to reduce, then mash a few potato sized chunks of pork and cabbage against the pot to release starches and body.
- I do not cook with alcohol, what should I use instead of wine?
- Use 1 cup beef broth with 1 tablespoon apple cider vinegar or 2 tablespoons sauerkraut brine to deliver brightness without wine.
- Can I freeze bigos and for how long?
- Yes, cool completely and freeze in glass containers up to 3 months, then thaw in the fridge and reheat gently with a splash of water or broth.
Serving Suggestions
Cold night comfort that loves company, this bigos shines with a side of rye bread, a swipe of sharp mustard, and a cold pilsner or a dry Riesling.
If you want to flex, fold in a handful of chopped prunes or a spoon of soaked dried porcini with their strained liquid for a plush, woodsy sweetness that makes every bite linger.
More pairings:
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