A Polish miscellaneous dish built on whole ingredients.

Servings: 6
Active time: 30 min
Total time: 2.5 h

Organic sourcing

Sauerkraut and fresh cabbage are worth sourcing organic as cabbage is nutrient-dense and close to the soil, potentially absorbing pesticides. Carrots benefit too as root vegetables can hold residues.

Ingredients

• 500 g pork shoulder, cubed
• 250 g kielbasa sausage, sliced
• 250 g beef chuck, cubed
• 1 large onion, diced
• 500 g sauerkraut, drained and rinsed
• 300 g fresh cabbage, chopped
• 2 carrots, sliced
• 1 cup dried prunes, pitted and chopped
• 3 bay leaves
• 1 tsp black peppercorns
• 1/2 tsp caraway seeds
• 1 tsp sweet paprika
• 2 cups chicken stock (ideally homemade)
• 2 tbsp lard or neutral oil
• to taste salt

Method

1. Heat lard in a large pot over medium heat. Brown the pork shoulder and beef chuck in batches, then remove from the pot.
2. In the same pot, sauté the onion until translucent, adding a little more lard if necessary.
3. Return the meats to the pot. Add the kielbasa, sauerkraut, fresh cabbage, and carrots.
4. Stir in the prunes, bay leaves, peppercorns, caraway seeds, and paprika.
5. Pour in the chicken stock. Bring the mixture to a simmer, then reduce heat to low.
6. Cover and cook for 2 hours, stirring occasionally, until the meats are tender.
7. Season with salt to taste, allowing flavors to meld for a few more minutes.

Notes

• Bigos tastes even better when reheated the next day.
• You can add wild mushrooms for an extra earthy flavor.
• Pair with potatoes or crusty bread for a hearty meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Polish recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.