A bowl of Bigos - the delicious hunter's stew from Poland, made with assorted meats and sauerkraut

One Pot Bigos

A  hearty  stew made  with   assorted  meat  and   cabbage,  bigos  is  the national  dish of  Poland.     Here is a  one pot   version  that  is  easier  to make and   reatins  all the  complex flavors. 

Course Dinner
Cuisine Poland
Prep Time 10 minutes
Cook Time 2 hours
Active Cook Time 30 minutes
Total Time 2 hours 10 minutes
Servings 6 Servings
Calories 650 kcal
Author Syama


  • 1 lb Pork / Beef Notes
  • 1 lb Uncured Bacon
  • 1 lb Keilbasa or similar
  • 4 C Cabbage Chopped (1 small head)
  • 1 Onion Small
  • 1 C Carrots Chopped
  • 1 C Mushrooms Sliced
  • 2 lbs Sauerkraut in brine
  • 1 Tbsp Garlic Minced
  • 2 C Beef or Chicken Broth Notes
  • ½ C Prunes Pitted
  • 1 Tbsp Caraway seeds
  • 1 Tbsp Juniper Berries optional
  • 2 Tbsp Tomato Paste
  • 2 Tbsp oil if needed
  • Salt and pepper to taste


  1. Cut the pork/beef into 1 inch cubes. Cut the bacon into 1 inch slices. Slice the sausage into bite size pieces. Chop the cabbage , onions and carrots and slice the mushrooms. Mince the onions. Rub the caraway seed in the palm of your hand and or crush lightly with a mortar and pestle. Drain all the juices out of the sauerkraut and rinse if desired.

Stock pot version

  1. Heat the stockpot over medium heat with a light drizzle of oil. When hot add the sliced bacon and cook for a  few  minutes, stirring  occasionally, until all the bacon fat is rendered. Remove the bacon with a slotted spoon and use later for garnish if desired.

  2. Add the  meat  to the bacon  fat in batches. Stir and turn the meat a few times and let it brown lightly on all sides.  Remove each batch from the pan and reserve before adding the next one. If needed add a little oil.

  3. Once the last batch of meat is removed from the pan  add  the  sausage  to it  and  let  it  turn  lightly brown on  both   sides. Remove  and  reserve.

  4.  Add the garlic and chopped onion to the pan. Stir and cook for about a minute until the onions soften. Add the caraway seeds and stir. Add the sausage and let  it  cook  until cook for a minute. Add the tomato paste to the pan and mix in . If needed add ¼ C of the stock to prevent it from sticking to the bottom of the pan.

  5. Return the meat to the pan, stir and cook for a minute. Add the carrots, mushrooms sauerkraut and cabbage to the pan and let cook for a few minutes until the vegetables begin to soften and give off a water. Sprinkle the juniper berries and the prunes (if using ) on top. Pour the remaining broth over it. (Notes)
  6. Cover and let simmer for 1 to 1 ½ hours checking on the stew about 40 minutes into cooking. Taste and adjust salt and pepper. If thick stew is preferred let it simmer uncovered for the last 10 to 20 minutes of cooking. For a thinner version add more stock/water/wine as desired.

Instant Pot / Electric pressure cooker

  1. Turn on the saute mode and follow the above steps until the stock is added. Close the lid and set the vent to sealing position. Set the IP on manual program at high pressure for 40 minutes. Let the pressure release naturally for 15 minutes (careful while opening the vent there will be more steam to release).
  2. Taste and adjust salt. Press saute mode and thicken to desired consistency.
  3. Let cool and come to room temperature before serving. Tastes better the next day !

Recipe Notes

Calorie  values  are approxiate.  It is calculated  based  on  6  servings  and   varies  depending  on  serving  size  and the  actual  ingredients  used.