A sauerkraut lover’s dream and the coziest Eastern European comfort food!

What is Bigos?

Bigos (pronounced “bee-goss”) is a traditional Polish and Lithuanian stew made with a hearty mix of sauerkraut, fresh cabbage, and a variety of meats. It’s slow-cooked to perfection, allowing all the flavors to blend into a rich, tangy, smoky, deeply comforting dish.

Bigos: The Ultimate Eastern European Comfort Stew for Sauerkraut & Meat Lovers 🥘🇵🇱

If you’re a fan of sauerkraut, cabbage, and hearty dishes that warm you from the inside out, let me introduce you to one of Eastern Europe’s most beloved comfort foods: Bigos, also known as Hunter’s Stew. This rich, flavorful dish hails from Polish and Lithuanian culinary traditions and is the perfect way to use up leftover meats, sausages, and cold cuts hanging out in your fridge.

Think of it as the Eastern European version of a clean-out-the-fridge meal—with soul. Bigos brings together tangy sauerkraut, fresh cabbage, and a savory mix of meats like kielbasa, ham, bacon, or even roast beef or pork. Slow-simmered with onions, spices, and sometimes a splash of wine or prunes for depth, it transforms humble ingredients into something seriously special.

It’s easy to make, incredibly satisfying, and even better the next day (and the day after that!). Whether you’re embracing your heritage or just looking for a new one-pot wonder, Bigos is a must-try.

In this post, I’ll walk you through how to make Bigos at home—my version is forgiving, flavorful, and totally customizable depending on what’s in your fridge.

Traditionally made by hunters using whatever meat they had on hand (hence the name “Hunter’s Stew”), Bigos is a wonderful way to use up leftovers. The beauty of it? It only gets better the longer it sits—so it’s perfect for meal prep or making ahead for busy weeks.

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Ingredients:

Here’s what you’ll need (feel free to adjust quantities based on your preferences!):

Base:

• 2 tbsp oil or butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 small head of green cabbage, shredded
• 2 cups sauerkraut (rinsed and drained if very sour)
• 1–2 bay leaves
• 1 tsp caraway seeds (optional but traditional)
• 1 tbsp tomato paste
• 1/2 cup red wine (optional, but adds depth)
• Salt and pepper to taste

Meats (choose a mix):

it is like going through your refrigerator to see what leftovers you have . Use it all or some

• 1 cup kielbasa or smoked sausage, sliced
• 1/2 cup bacon or pancetta, chopped
• 1 cup leftover cooked pork, ham, beef, or any roast meats
• 1/2 cup smoked ribs or smoked meat (for a flavor punch)

Optional Add-Ins:

A pinch of paprika or marjoram for extra flavor 

A handful of dried prunes (adds a touch of sweetness)

A splash of beef or chicken broth for moisture

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Instructions:

1. Sauté your aromatics
   In a large pot or Dutch oven, heat oil/butter over medium heat. Sauté chopped onions until soft, then add garlic and cook for another minute.
2. Add the meats
   Toss in your chopped bacon and sausage. Cook until they start to brown and release flavor. Add any precooked meats later to avoid overcooking.
3. Build the base
   Add in the shredded cabbage, sauerkraut, bay leaves, caraway seeds (if using), tomato paste, and wine. Stir to combine and let it simmer for 5–10 minutes.
4. Simmer low and slow
   Add enough broth or water to keep everything moist, cover, and let simmer on low for at least 1 hour—but ideally 2–3 hours, stirring occasionally. The longer it simmers, the better the flavor.
5. Final touches
   Add salt, pepper, and more wine or tomato paste to taste. If using prunes, toss them in for the last 30 minutes of cooking.

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🔄 Storage & Serving Tips

Make ahead: Bigos tastes even better the next day. Store in the fridge overnight and reheat gently on the stovetop.

Freezing: Cools beautifully and freezes well for up to 3 months. Just portion into containers and thaw in the fridge before reheating.

Serve with:

• Crusty bread
• Mashed potatoes
• A side of rye or sourdough
• Or simply on its own!

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Final Thoughts

If you love bold, comforting flavors and dishes that feel like a hug in a bowl, Bigos is your new best friend. It’s cozy, flexible, and incredibly satisfying. Whether you’re embracing your heritage or just trying something new, this classic stew deserves a spot in your recipe rotation.

Let me know if you try it—or share your family’s version in the comments! I’d love to hear how Bigos is made in your home. 💛

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