Coca Cola _ June 2019

Bigos – an age-old hunters’ stew

Serves: 6
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  • 500g Polish sausage, cut in 2cm chunks
  • 1 onion medium, chopped
  • 3 garlic cloves, chopped
  • Handful prunes, soaked & pitted
  • Handful closed cup mushrooms, chopped
  • 1 white cabbage medium, chopped
  • 500g sauerkraut
  • 1 can chopped tomatoes
  • Large glass dry red wine
  • 200ml water
  • 1 bay leaf
  • salt and pepper to taste


  1. Simply soften onion, garlic and white cabbage in a little oil or dripping then add the rest of the ingredients
  2. Bring to the boil then simmer for two hours, although the longer and gentler this sticky, hearty stew cooks the better it will be
  3. Bigos is ideally served the next day with bread, dumplings or boiled potatoes
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