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Trans-fat Free


1 kilogram cabbage
1 kilogram sauerkraut
1 ⅔ pint water
500 grams pork
500 grams roast beef
600 grams sausage
400 grams ham
10 each mushrooms, boletus
10 each prunes
stones prunes
10 each juniper berries
10 each peppercorns
1 each bay leaves
2 each onions
2 each apples
pint red wine
1 teaspoon honey
2 tablespoons lard
1 x salt
1 x black pepper


Drain the excess juices form the sauerkraut (if necessary: chop it finely).

Chop the cabbage, pour boiling water over it and drain.

Rinse the mushrooms, cover with a little warm water and leave to soak for 15 minutes.

Cook the mushrooms in their soaking liquid for 30 minutes, drain and cut into strips.

Keep the mushroom stock.

Peel the apples and cut into cubes.

Peel and chop the onions, lightly fry them in 1 tablespoon of lard.

Put the cabbage and the sauerkraut into a large saucepan, add onions, mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and peppercorns.

Add boiling water, cover and cook (low heat) for 1½ hours.

Cut the meats into cubes.

Slice the sausage and fry it lightly in lard.

Add all to the pan.

Pour the wine in, add honey and cook for a further 40 minutes.

Stir frequently taking care not to burn it.

Serve hot with wholemeal bread.

Remarks: roast duck or venison and roasting gravies can be added to bigos.

Bigos can be reheated for several days.

It's flavour improves as it matures, tastes best on the third day.


* not incl. in nutrient facts

Add review





Great recape but I'd say a Wine is not necessery, because usually it's served to vodka and it'll be to much. but anyway: great taste, great deed to put bigos-the regional polish meal- to this site! well done! enjoy everyone! worth of efort and your time-i

over 11 years ago

Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 65554% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 199mg 66%
Sodium 1182mg 49%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 119g
Vitamin A 3% Vitamin C 7%
Calcium 5% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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