You cook 3 days good bigos. For stew you need several types of meat and Polish sausages. Bigos What should be the proportions of meat to cabbage in bigos? I usually take 1: 1. How to season bigos? In addition to allspice, bay leaves and juniper, I also taste stew with cumin, sweet pepper, hot pepper, dried marjoram and salt and pepper as standard. Be careful with the amount of salt, because the sausage and bacon are quite salty. Ingredients (for a large pot of 5-6 liters): 1 kg of sauerkraut 1/2 kg sweet cabbage (weight after cleaning) 3 bay leaves 3 allspice 1 tbsp dried marjoram 1/2 kg of pork (ham, shoulder), diced 500 g beef (leg, shoulder, stripe with a piece of bone and marrow), diced 250 g smoked burned bacon without skin, cut into small cubes 250 g sausage (for me venison sausage), cut into slices 40 g of dried mushrooms ( (dry porcini mushrooms)) plus 3 cups of water 2-3 tablespoons of tomato paste 2 large onions, finely chopped 4 garlic cloves, finely chopped half a glass of red semi-dry wine 3 juniper grains 1 teaspoon of sweet pepper powder half a teaspoon of hot pepper powder (optional) half a teaspoon of ground cumin (optional) salt and pepper to taste 50-100 g dried and smoked plums for frying: lard or clarified butter Preparation. We start by soaking and cooking dried mushrooms (dry porcini mushrooms). We pour warm water over it and leave it for about an hour. Then cook them on low heat uncovered until tender. It will take about 30-40 minutes. Drain the mushrooms (keep the decoction of mushrooms) and chop. In a large pot, place the shredded sauerkraut. We add bay leaves, allspice and about 2 cups of water. Cover the pot. Boil and cook on low heat for about 40-50 minutes until the cabbage is tender. During cooking, mix the cabbage several times. If necessary, add more water to the pot. In the second pot we put chopped sweet cabbage, pour 1 cup water. We cover, boil and cook on low heat until tender for about 30-40 minutes. We transfer sweet cabbage and liquid to a large saucepan with sauerkraut. We add dried marjoram. Heat the lard (or clarified butter) in the pan. We throw the beef, fry it until golden brown and add it to the cabbage. Fry the meat in batches. Don't throw too much meat into the pan. Fry the pork one by one and transfer it to the cabbage. We put the bacon in the pan, blush it nicely, add the rest of the ingredients. You can also lightly fry the sausage (it isn't necessary) and add it to the cabbage. Then put the onion and garlic in the pan, fry for 3-4 minutes. We add tomato paste, fry it for a minute. We pour wine and boil. Use a spatula to scrape all flavors from the bottom of the pan. We add the contents of the pan to the garage. We add juniper, sweet pepper and hot cumin (if used). Mix. Cover the pot, cook the stew on low heat for about 2 hours or longer, stirring occasionally until the meat is tender. Season the bigos with salt and pepper during cooking. If necessary, add water from cooking mushrooms to the pot. If I don't use all the water, I keep it and add it to the stew the next day during reheating. At the end of cooking, add chopped mushrooms and plums, mix. Put the bigos in a cool place. The next day we put it on gauze again and cook on low heat for 20-30 minutes, stirring occasionally with a wooden spoon (be careful not to burn the contents of the pot). When the stew cools down, we cover it and take it to a cool place. We repeat the activity every day for several days. Stew is best prepared a few days before the planned serving. Total preparation time: 5 hours.
@@yakeosicki8965 Yeah, you made your point - he made rather his variation on the bigos, rather that true, one and only bigos. But in cosequance nobody will show on his/her channel ( I am not taking about this particular recipe) and in the end polish cuisine will be forgotten by others and nobody of foreign youtuber's will show polish recipes. Because WE make too much fuss about our cuisine :(
@@kacjan Oj, oczywiście jeśli robisz go ze sznytem myśliwskim, to dużo jałowca i dziczyzny XD Ale trzeba uważać , ja kilka miesięcy temu kupiłem w Polskim sklepie myśliwską i jej nie spróbowałem wraz z innymi kiełbasami wrzuciłem do gara. Zepsułem bigos, bo akurat trafiłem na jakiś obrzydliwy wyrób. Świetnie wyglądała i aromat był super, ale smak co okazało się potem okropny.
It always amazes me that you say "polish sausage" - we (I'm Polish) would immediately ask - "what kind?" cos there are at least 150 kinds of polish sausages, probably a lot more...
@@jindrichzapletal5822 It is also the generic sausage of Poland, your standard śląska (Silesian). Being the only Polish kielbasa known to Americans it got the name kielbasa all to itself. Somebody should seriously get on showing Americans wonders like Żywiecka (Żywiec style) , or Myśliwska (Hunter's).
It's funny when people do this. There's no specific Polish sausage, but a Polish style of making sausages. It's the opposite story with Italian sausage. When my Italian brother-in-law came to North America for the first time, he asked me the following: "Help me understand something, what in the fuck is an Italian sausage??? We don't have these in Italy!"
@@undeniablereality9904 In Poland there is actually a sausage that is named "Polish sausage" and it's actually made of almost raw meat. Other sausages like Żywiecka, Śląska, Myśliwska, Zwyczajna, Krakowska, Rzeszowska, Jałowcowa, oh man there are plenty of them, they are prepared by cooking, frying, drying, seasoning obviously, smoking and all those things you may do to a sausage. But again, particularly "kiełbasa Polska" (and that means "Polish sausage" literally) is essentially raw in comparison to those other sausages which names I mentioned.
The smell is also nice (after you store it in the fridge for a few days and re-open it) :D The whole house smells like sewage, lol. But yeah, once it's hot, it smells great and is very tasty.
If he's polish what he brought you wasn't this how are you going to make a Polish dish and not use polish ingredients does make sense it's like let me make spaghetti but I'll use chorizo and ramen noodles instead.
I just made this in an instant pot....and tested it as soon as it was done. It is one of the most amazing meals I have ever cooked. I can't wait until tomorrow. Thank you chef.
G'day from Downunder Chef John. I only came across this recipe last week (you have so many). I made it last Friday, let it percolate over night and served it with jacket potatoes and green beans for a family dinner (8 - 80 year olds) on Saturday night. Everyone was impressed and came back for seconds - even my wife who never has seconds (just as well I did a double batch). the three youngsters had never tasted anything like it before and felt it was the next best thing to being able to travel overseas for new experiences. Descriptions from the adults used adjectives like smooth richness, amazing meatiness, flavourful complexity etc.Personally, I was surprised at the flavour development (more than I've experienced previously) after 30 hours in the fridge. The sausages I used were a supermarket Bratwurst and a Smoked Knackwurst; I also added 2 tbls of tomato paste to cut thru the smokiness of the knackwurst. What a winner, I expect I'll have pressure to repeat this dish in the coming months even though we're heading for summer.
I made one a week ago. It's indeed great and comforting dish. BTW: it also makes a great slow cooker recipe. Mine did cook for at least 8 hours, was reheated next day and tasted amazing. Making a big batch and freezing some portions is also a good idea.
another Pole here. you can freeze it, no problem. but it's better to store it in fridge after filling glass jars with hot bigos - after immediately you put the lid on and lid "sucks in", you let it cool to room temperature and in this state you can keep it in fridge for quite a while without bigos going bad. it does taste better refrigerated than frozen, but do what works for you.
I visited Poland this summer and can tell you they have the BEST food ever. The goulash is so good I could almost move to Poland. This recipe looks amazing.
It is the other way around for me. I am abroad and I ate bigos last time maybe 10 years ago. It just fell off my radar. After mastering so many meals from Italian and Asian cuisine I had the call of bigos! ;) It is the only way I can explain it ;) I had to get a truck load of cabbage and some sausages! Holy smokes, it is good! ;)
Chef John, I'd like to ask a question. What happenes to the alcohol when we use wine or other beverages in cooking? Will the food have alcoholic content?
in some regions of poland bigos goes only with sauerkraut and the version with fresh cabbage is called fried cabbage or cabbage with roux (the recipe is quite different than for bigos). anyway many thanks for the video, "and as always"- thumb up then watch
My family always use half tomato sauce half ketchup. The nice thing about bigos is that with every re-heating it gets tastier :). You have to make it in the biggest pot possible, so that it can last till 4th re-heating (thought often it won't). So good.
This is a fantastic cold winter recipe! Made it this week-end with a few alterations as I didn't have some of the ingredients. I substituted the red wine with tomato paste along with the water used to soak the mushrooms. Instead of frying the cabbage with butter I used lard and added some garlic. I didn't have andouille or bratwurst so I used double smoked sausages. The smokiness gave the stew an added dimension. I will definitely make this again. Maybe with dark beer instead of tomato paste on the next batch.
In my family we cook bigos for at least 5 hours. Also, using good quality polish kielbasa is must. Still, that was one of the best bigos recipes on the internet.
varies from family to family and depends on where in Poland your family is from. Years ago during my first year of college me and a friend who were both polish american were comparing bigos....her familys was very different from mine (i mean still bigos).
@@davidbudd8371 there are 3 recipes in my family for bigos. One my mum makes, one my gran used to make and one my aunt used to make. Personally I've never known anyone to use wine in their bigos though. This originates from a 'perperual stew' type of dishes where you literally add scraps to it of whatever you have. It's poor people's food.
"that was one of the best bigos recipes on the internet." no chyba cię pogięło nazywać to najlepszym przepisem na Bigos w internecie. Na pewno są lepsze i to prawdziwe a nie jakieś hamerykańskie.
I'm a home cook and don't like too many online food ideas, style of cooking, choice of food or the kind of videos. Your videos have gotten me addicted that I literally finish all my allocated data watching your videos for the month. Been a subscriber for many years now..
Thank you Chef John! Nice to see my favourite chef making my favourtite dish! Tip for foreigners (im Polish) making bigos at home, is that you can always cook it as leftover dish. In Poland people usually make it after christmas holidays, when everyody has lots of leftover sausages, ham, ribs etc. You don't need to cook beef and pork especially to make bigos... The only two ingredients which bigos NEEDS to have, is sauerkraut and cabbage. Rest of meats, dried fruits and seasoning is up to you. Smacznego!
This just finished cooking; I couldn't help myself and had a bowl. It is amazing. I can't wait until tomorrow to have more. Thanks Chef John all your recipes are fun to make and awesome to eat.
There’s a Polish deli near my house. One day my father in law stopped in on his way for a visit and found that they have a hot food bar, and so he brought us Bigos. I’m not Polish, but it instantly became one of my top 5 favorite dishes. Really glad you covered it here...I think I’m going to finally try my hand at making it myself!
Thanks Chef John. I'll try this out and serve it to my Polish parents and see their reaction. I hope my father says the he likes it better than my mothers at the table because you don't need cable when you ruffle her feathers. Cheers.
I'm polish, and my profession is cook, and I must admit that you nailed it :D Everything is done right. The prune,pork, sauerkraut, bacon, sausage, red wine, the thing that you leave it and cook it again the next day. Chapeau bas :)
I make this often, it’s really one of the worlds great stews. I also add apples, garlic, tomato paste and broth and I cook for around 10-15 hours...spread out over two days. It’s also traditionally served with boiled potatoes.
I grew up eating this delish dish. Very yummy! Reminds me of freezing cold winters and how comforting it is to come home to a hot yummy meal. Thanks for posting!
Hey Cheff John. I've been watching Your channel for over a decade, and I'm Your Huge Fan.I love Your great knowledge and approach to some traditional recipes as well as Your sense of humor:)) . I'm Polish and I spent a lot time in the kitchen as well. When it comes to Bigos the great thing about this stew is that it has hundrets of faces. Every polish home has it's own version of it. Diffrent variety of: cabbage ,meat ,spices ..some add chopped pears and apples . Adding diffirent type of alcohols to it and etc.... And the funny and great thing about Bigos is that it gets better and tastier each and every time we re-heat it :)) Cheers Cheff John and as always Enjoy.. :))
matipatros That's so true about dishes like this having so many versions; kind of like meatloaf in the U.S. Just wish people would recognize that and quit hating on those whose version doesn't exactly align with their supposed "only true authentic" version.
What kind of people come to chef John's videos to dislike... I can't comprehend it really. He's like the nicest and funny guy ever... The recipe would be tried in the next few days (;
Just made this and it was as delicious as promised, and in fact exceeded my expectations. I tasted it not long after cooking, and it was soooo good! I can't imagine how it could get any better after a night's rest as chef john says but we'll see! Thank you again Chef John.
Made this stew last night and tweeked a few ingredients :)...used hamburger, bacon, bratwurst, homemade saurkraut, onions, mushrooms, chicken stock, blackberry jam, paprika, thyme and pumpkin pie spice. Served it over noodles with sour cream. IT WAS DELICIOUS!! My new favorite..thanks for the recipe
As a Food Wishes fan from Poland i can confirm this pretty acurate recipe. My mother and grandmother do this exacly like in this video, exept they don't add wine but they put glass of water or two and tomato paste for extra flavour and orange/red colour.
This was surprisingly great. It really comes together beyond what you think the flavor profile would be. Thank you for sharing it. Can't wait to make it again.
I made this, it was really good. Adding this recipe to my favorites list. I added some half cooked potatoes..because i had them, they fitted in really nicely.
I made this recipe and followed right along with Chef John this weekend...I learned a lot! I made 3 substitutions.. A. Used lamb shoulder instead of pork B. German bratwurst instead of Polish sausage from a local butcher C. Red wine vinegar instead of a dry red wine In general, the lamb was a nice substitution but the red wine vinegar gave it a bit too sharp of a bite. Had leftovers a day later and -WOW- it was so much better and less sharp. It really needs a day for the flavors to blend.
I made this for New Years' Day dinner and it was one of the most tasty things I HAVE EVER EATEN! Unbelievably savory and loaded with many layers of deep delicious flavor and texture. Chef John really crushed it with this one. Thanks!
I get this every winter from a local polish market. If you like sauerkraut, you will love this. It really is unlike any other stew because of the sauerkraut, but all of the flavors together make this delicious. I really like it because it's always a little different each time due to the different types of kielbasa that they through in. It usually has tomato added to it also, but like any stew, anything goes.
Chef John - you are the best; the way you cook, and especially the way you comment your recipes gives me the absolute enjoyment to follow … you should move your blog to the major TV Network (like Food Channel) pushing aside all the 'celebs' like Flay, Giada or the Pioneer Woman; as I say - YOU ARE THE BEST! Thank you for teaching America to cook all these awesome variety of sensational dishes.
YOOOOOOOOOOOOOOOOOOOOOOOOOO CHEF JONNNN thank you for this amazing recipe. I made it for my boyfriend on Sunday and he ABSOLUTELY LOVED IT. He told me he loves it so much that it's one of his Top favourites that I make for him! Stay OG!!!!!!!
Junipers are definitely a must! And if the sausage is smoked there's really no need for additional meat, however my mom and grandparents always used to drop a large piece of smoked bacon into the mix. They'd then take it out and used for something else
It's obvious you are an aspiring comedian (but it turns out you are a natural.) It is a wonderful accoutrement to your cooking. In the development of so many of your recipes your verbal, graphic and occasionally written directions are wonderful and indeed, unequaled. They are the most thorough and detailed I have seen available for a student from codger space like myself. Thank you. Sincerely Rod
Yes, he did! He also nailed boeuf stroganoff one day. He is since probably the only chef I trust to give accurate and authentic recipes of national dishes from different cultures.
My family usually makes bigos with more kraut in relation to meat, but that's down personal preference (we also add more dried plums and sometimes even raisins). There are several other ingredients you could add - every Polish grandmother (pol. 'babcia') has a different recipe. I'd be more than happy to try out chef John's interpretation.
Chef John!!! You are awesome! Just tried this dish on thanksgiving day, and started to google how to cook. And I already know, that each of your recipes worth it for 100%!!!
boi be careful, depending of what region she's from Bigos might be made differently. This version borderline offends me personally as a Polish woman, then again only my mother can make a bigos that doesn't offend me
Chef John, you might not believe this, but Im polish and my mum just served me a big bowl of bigos, and 3 minutes later, while eating I discovered THIS on Your channel - CRAZY !
Rafał Maksellon thats so funny cos my name is John Mullan and i work with a few Polish guys, we were trying to decide what i would be called if i was Polish and came up with JAN MULANSKI 😂😂😂
I do appreciate you have shown one of the iconic dish from Poland. My appreciation goes even further for you saying that tradition requires to cool bigos down, freeze it and then reheat. Just to add one more but very important thing. Bigos gets better and better every next day when you freeze it and reheat again and again. Hence for those who enjoy bigos I would suggest to make a portion twice as big and enjoy gradual improvement of taste for next couple of days. The reason why it is called hunter stew is the following. When the hunters in old Poland (XIV - XVI century) get drunk so they were not able to shoot anything Bigos was a life saver :-).
I used to have a friend in school, whose mother made bigos for us a few times. I never quite forgot the taste and will give this recipe a try. Gonna cook this for family. I think that's how it's meant. Amazing dish, Bigos. Polish food in general is rich and delicious. Not sure if there are a lot of Polish vegetarians, but they are missing out. It's a flavorbomb; the best one.
I am so making this ASAP. I am eating keto these days, low carb diet, and this would be perfect for my new eating lifestyle...thank you chef John, as always, YOU ROCK!
As a Polish person, i grew up eating bigos all the time. I'm not going to say its wrong, because theres lots of different ones all around Poland. My granny used to make it with pork, beef, sausages and a bit of lamb for a little gamey flavour. And she never used other cabbage than sauerkraut. More dried mushrooms, leaved whole, same with prunes, at least triple the amount. And I've never heard of anyone in Poland adding wine to bigos. So thats interesting.
I’m 50 per cent Polish so by the transitive property of Polish-ness, I’m going to like this twice as much as you chef John! Looks mighty muy bueno good!
I just made it last night and had to leave a thank you comment. It was SO good that it almost made me cry when I first tasted it. I'll have it for a full dinner tonight, ahhh..I should be on a diet..
Looks great, and i'm definitely gonna try it. I gotta admit though you had me searching the video for that pinch of cayenne. You've created a monster John.
We usually had it for Christmas. My mum and gran would prepare it two, three days in advance. They would heat it on a very low heat and cool it downover and over. By the time it's served the flavour was as rich as you can imagine. Even though it uses sauerkraut by the time it's served all the acidity is gone. Not the most beautiful dish but definitely one of the tastiest with a very distinctive flavour
I love the style of this recipe with the meat choices. I was raised eating bigos but I'm very particular about it. So many I feel are too porky and too overpowering with the caraway flavour. This is making me crave some though!
prunes and porcini just must have!!!! I use some red wine and 1/3 sauerkraut in this recepie and tea spoon of tomato puree YOU NAILED IT !!! Love your recipe!
Just made this for the first time. Thank you so much, it really is amazing. I ended up cooking it in the oven as I found the hob tended to catch a little. This will be great to take home for the holidays!
Very good recipe, i can share with you how my Polish grandma is doing it. Start with frying an onion in oil/ butter, then add a good portion of cabbage. Medium-low heat, let the cabbage release the water and overall let it get soft. Meanwhile put some dry mooshrooms in water, boil them for like 30 seconds, cut them and add to the cabbage (with water from shrooms! 😊). While cabbage is still getting soft you can prepare the meat. Here we also use smoked bones that also have some meat on them, so if you can find them in US, add them to the cabbage. When you're finishing frying the meat you can also add couple of pieces of fresh garlic for even more taste, but obviously don't burn it😊. When white cabbage is already almost fully tender, you can add a sour cabbage. Overall cooking (first day of cooking) bigos should take around 2 hours. After these 2 hours you can peel of meet off the smoked bones (of course also include any meat you want). Don't forget to add some plums too. Of course a bay leaf, all spice, sweet paprica and some herbs are delicious for this. Refrigarate and the next day add a cup of dry wine and cook for 1 hour. It's done and super delicious, especially for cold days. Greetings from west Poland! 😊😊
I'm from Poland, and my father is a hunter. That being said, we never make bigos from wild game. It is always pork meat + sausage. Currently we can call it a hunters' dish, because hunters usually have bigos around a fire during winter hunts. Some recipes add bacon. One important ingredient is wild mushrooms (not champignons, but forest mushrooms like Boletus Edulis). In addition, there are 2 ways of making bigos. One is the "wet" version like you showed. The other one how we serve it at my home for Christmas and Easter. You make all the ingredients, squeeze the cabbage dry, put it in a large pot and go to a local bakery, where a friendly baker puts the pot into the baking oven for the night. That version is crispy and even more delicious:)
I have never so badly wanted the ability to make physical contact (read: food >> mouth) with something through a screen so much in my life! This looks like it would be the most delicious thing I've ever tasted!
I made a similar version of this in my crock pot. I didn't have prunes or wine but I used balsamic vinegar and some soy sauce. (When I'm low on soy sauce, I go into panic mode and run to the store!) It turned out awesome! Thank you for sharing 😉
This is not a hunter's dish. The story behind bigos is actually pretty simple. At the end of a spring, when winter food supplies almost vanished or after Christmast time, polish women used all left food scraps to combine in together and make a meal. It explains why there are so many kinds of Bigos in Poland and every hostess prepares it in a slightly different way. For instance, in my family we do not use so much meat in ratio to the amount of cabbage and due to the quantitity black pepper grains, it is a little bit spicy - i prefere it this way. Initially word "Bigos" was related to the way of chopping ingredients to prepare this dish.
It's actually even more simple than that. One lithuanian guy came to Poland to marry a hungarian princess and he brought a samogitian cook with him, who brought a bigos recipe.
Chef John, I'm so grateful that you posted this recipe. I can't wait to try it! Also, by my calculations this is about 9 grams of net carbs and 46 grams of fat per (generous) serving, meaning that it is compatible with the high-fat low carb (HFLC) ketogenic diet. We are many! You're welcome for the clicks I hopefully sent you. ; ) #keto #HFLC #lowcarb
Oh em gee. My mother in law makes bigos for Christmas every year. I had to hunt the internet and cobble together multiple bigos recipes to replicate hers. Ours contains diced potatoes and diced apples. And diced tomatoes and whole peppercorns. But you’re on point with leaving this in the fridge overnight and reheating. I can’t wait to try your version!
Check out the recipe: www.allrecipes.com/Recipe/261441/Chef-Johns-Bigos-Polish-Hunters-Stew/
Your videos are bomb dude!i made kachapuri that I saw on your channel.it was bomb and I’m sure I did a terrible job.lol.
You cook 3 days good bigos. For stew you need several types of meat and Polish sausages. Bigos What should be the proportions of meat to cabbage in bigos? I usually take 1: 1. How to season bigos? In addition to allspice, bay leaves and juniper, I also taste stew with cumin, sweet pepper, hot pepper, dried marjoram and salt and pepper as standard. Be careful with the amount of salt, because the sausage and bacon are quite salty.
Ingredients (for a large pot of 5-6 liters):
1 kg of sauerkraut
1/2 kg sweet cabbage (weight after cleaning)
3 bay leaves
3 allspice
1 tbsp dried marjoram
1/2 kg of pork (ham, shoulder), diced
500 g beef (leg, shoulder, stripe with a piece of bone and marrow), diced
250 g smoked burned bacon without skin, cut into small cubes
250 g sausage (for me venison sausage), cut into slices
40 g of dried mushrooms ( (dry porcini mushrooms)) plus 3 cups of water
2-3 tablespoons of tomato paste
2 large onions, finely chopped
4 garlic cloves, finely chopped
half a glass of red semi-dry wine
3 juniper grains
1 teaspoon of sweet pepper powder
half a teaspoon of hot pepper powder (optional)
half a teaspoon of ground cumin (optional)
salt and pepper to taste
50-100 g dried and smoked plums
for frying: lard or clarified butter
Preparation.
We start by soaking and cooking dried mushrooms (dry porcini mushrooms). We pour warm water over it and leave it for about an hour. Then cook them on low heat uncovered until tender. It will take about 30-40 minutes. Drain the mushrooms (keep the decoction of mushrooms) and chop. In a large pot, place the shredded sauerkraut. We add bay leaves, allspice and about 2 cups of water. Cover the pot. Boil and cook on low heat for about 40-50 minutes until the cabbage is tender. During cooking, mix the cabbage several times. If necessary, add more water to the pot.
In the second pot we put chopped sweet cabbage, pour 1 cup water. We cover, boil and cook on low heat until tender for about 30-40 minutes. We transfer sweet cabbage and liquid to a large saucepan with sauerkraut. We add dried marjoram. Heat the lard (or clarified butter) in the pan. We throw the beef, fry it until golden brown and add it to the cabbage. Fry the meat in batches. Don't throw too much meat into the pan. Fry the pork one by one and transfer it to the cabbage. We put the bacon in the pan, blush it nicely, add the rest of the ingredients. You can also lightly fry the sausage (it isn't necessary) and add it to the cabbage. Then put the onion and garlic in the pan, fry for 3-4 minutes. We add tomato paste, fry it for a minute. We pour wine and boil. Use a spatula to scrape all flavors from the bottom of the pan. We add the contents of the pan to the garage. We add juniper, sweet pepper and hot cumin (if used). Mix. Cover the pot, cook the stew on low heat for about 2 hours or longer, stirring occasionally until the meat is tender. Season the bigos with salt and pepper during cooking. If necessary, add water from cooking mushrooms to the pot. If I don't use all the water, I keep it and add it to the stew the next day during reheating.
At the end of cooking, add chopped mushrooms and plums, mix. Put the bigos in a cool place. The next day we put it on gauze again and cook on low heat for 20-30 minutes, stirring occasionally with a wooden spoon (be careful not to burn the contents of the pot). When the stew cools down, we cover it and take it to a cool place. We repeat the activity every day for several days. Stew is best prepared a few days before the planned serving.
Total preparation time: 5 hours.
@@yakeosicki8965 Yeah, you made your point - he made rather his variation on the bigos, rather that true, one and only bigos. But in cosequance nobody will show on his/her channel ( I am not taking about this particular recipe) and in the end polish cuisine will be forgotten by others and nobody of foreign youtuber's will show polish recipes. Because WE make too much fuss about our cuisine :(
@@yakeosicki8965 bardzo ważne jest dodanie do bigosu - kiełbasa jałowcowa.
@@kacjan Oj, oczywiście jeśli robisz go ze sznytem myśliwskim, to dużo jałowca i dziczyzny XD Ale trzeba uważać , ja kilka miesięcy temu kupiłem w Polskim sklepie myśliwską i jej nie spróbowałem wraz z innymi kiełbasami wrzuciłem do gara. Zepsułem bigos, bo akurat trafiłem na jakiś obrzydliwy wyrób. Świetnie wyglądała i aromat był super, ale smak co okazało się potem okropny.
for full authenticity you should add some peppercorn (ie. non-ground black pepper) and then proceed to accidentally bite into every single one.
you do that when making chicken soup. you fish them out before serving.
what do you mean accidently
it's a joke. jesus.
ungratefulmetalpansy both
ungratefulmetalpansy I am cooking a pot right now and yes there are juniper berries in mine.
It always amazes me that you say "polish sausage" - we (I'm Polish) would immediately ask - "what kind?" cos there are at least 150 kinds of polish sausages, probably a lot more...
well if you come to a typical American supermarket, there is always something that calls itself a "Polish sausage". It is rather generic
@@jindrichzapletal5822 It is also the generic sausage of Poland, your standard śląska (Silesian). Being the only Polish kielbasa known to Americans it got the name kielbasa all to itself. Somebody should seriously get on showing Americans wonders like Żywiecka (Żywiec style) , or Myśliwska (Hunter's).
When I can find it I use Lithuanian sausage. Just my preference.
It's funny when people do this. There's no specific Polish sausage, but a Polish style of making sausages. It's the opposite story with Italian sausage. When my Italian brother-in-law came to North America for the first time, he asked me the following: "Help me understand something, what in the fuck is an Italian sausage??? We don't have these in Italy!"
@@undeniablereality9904 In Poland there is actually a sausage that is named "Polish sausage" and it's actually made of almost raw meat. Other sausages like Żywiecka, Śląska, Myśliwska, Zwyczajna, Krakowska, Rzeszowska, Jałowcowa, oh man there are plenty of them, they are prepared by cooking, frying, drying, seasoning obviously, smoking and all those things you may do to a sausage. But again, particularly "kiełbasa Polska" (and that means "Polish sausage" literally) is essentially raw in comparison to those other sausages which names I mentioned.
My boss is Polish and brought me a huge jar of it....made me cry it was so good.
The smell is also nice (after you store it in the fridge for a few days and re-open it) :D The whole house smells like sewage, lol. But yeah, once it's hot, it smells great and is very tasty.
you have awesome boss
If he's polish what he brought you wasn't this how are you going to make a Polish dish and not use polish ingredients does make sense it's like let me make spaghetti but I'll use chorizo and ramen noodles instead.
This is the first time I hear an English person having a Polish boss.
@@geoffreycharles6330 I'm a Pole and I was a boss to : 2 Englishmen, 3 Germans , one American and one Chinese.
I just made this in an instant pot....and tested it as soon as it was done. It is one of the most amazing meals I have ever cooked. I can't wait until tomorrow. Thank you chef.
Thanks Chef John! My Polish wife fell more in love with me after I made this for her. I truly appreciate what you do and all the guidance
G'day from Downunder Chef John. I only came across this recipe last week (you have so many). I made it last Friday, let it percolate over night and served it with jacket potatoes and green beans for a family dinner (8 - 80 year olds) on Saturday night. Everyone was impressed and came back for seconds - even my wife who never has seconds (just as well I did a double batch). the three youngsters had never tasted anything like it before and felt it was the next best thing to being able to travel overseas for new experiences. Descriptions from the adults used adjectives like smooth richness, amazing meatiness, flavourful complexity etc.Personally, I was surprised at the flavour development (more than I've experienced previously) after 30 hours in the fridge. The sausages I used were a supermarket Bratwurst and a Smoked Knackwurst; I also added 2 tbls of tomato paste to cut thru the smokiness of the knackwurst. What a winner, I expect I'll have pressure to repeat this dish in the coming months even though we're heading for summer.
Poles say that Bigos is God's food, because what goes in it, only God knows.
Lol, this is an underrated comment. I laughed so hard.
Jim Fortune same as polish wine.
Jim Fortune
HAAAhahahaha !
Buahhhaaahhaaa! It feels so good to laugh at Polish!
@@DancingSpiderman Or english!!! Buahhahhahhah! Have you heard of english wine?? Fish & chips the best dish that one can invent! Buahhahhahhah!
I'm happy to see authentic bigos recipe on such a great channel. Thank you for spreading our biggest pride :)
I made one a week ago. It's indeed great and comforting dish. BTW: it also makes a great slow cooker recipe. Mine did cook for at least 8 hours, was reheated next day and tasted amazing. Making a big batch and freezing some portions is also a good idea.
Pelle Olsson foodwishes är bäst
As a Pole I do not recommend freezing it. It loses it's taste.
another Pole here. you can freeze it, no problem. but it's better to store it in fridge after filling glass jars with hot bigos - after immediately you put the lid on and lid "sucks in", you let it cool to room temperature and in this state you can keep it in fridge for quite a while without bigos going bad. it does taste better refrigerated than frozen, but do what works for you.
Thanks, nice method, I'll try this!
Pelle Olsson it tastes better the more you reheat it
I visited Poland this summer and can tell you they have the BEST food ever. The goulash is so good I could almost move to Poland. This recipe looks amazing.
It is the other way around for me. I am abroad and I ate bigos last time maybe 10 years ago. It just fell off my radar. After mastering so many meals from Italian and Asian cuisine I had the call of bigos! ;) It is the only way I can explain it ;) I had to get a truck load of cabbage and some sausages! Holy smokes, it is good! ;)
Im afraid gulasz (pörkölt) is a hungarian dish my friend ;) but big up for having a blast time in Poland.
By the way, for people that don't cook with wine, you can add a couple cups of tomato sauce to make up for the acidity and flavor.
Food Wishes I cook with wine. I also think wine and tomato puree is really good together.
Chef John, I'd like to ask a question. What happenes to the alcohol when we use wine or other beverages in cooking? Will the food have alcoholic content?
in some regions of poland bigos goes only with sauerkraut and the version with fresh cabbage is called fried cabbage or cabbage with roux (the recipe is quite different than for bigos). anyway many thanks for the video, "and as always"- thumb up then watch
My family always use half tomato sauce half ketchup. The nice thing about bigos is that with every re-heating it gets tastier :). You have to make it in the biggest pot possible, so that it can last till 4th re-heating (thought often it won't). So good.
I like to substitute red wine with balsamic vinegar. It tastes surprisingly well. This sounds like a great recipe and I'll definitely make this.
This is a fantastic cold winter recipe! Made it this week-end with a few alterations as I didn't have some of the ingredients. I substituted the red wine with tomato paste along with the water used to soak the mushrooms. Instead of frying the cabbage with butter I used lard and added some garlic. I didn't have andouille or bratwurst so I used double smoked sausages. The smokiness gave the stew an added dimension. I will definitely make this again. Maybe with dark beer instead of tomato paste on the next batch.
In my family we cook bigos for at least 5 hours. Also, using good quality polish kielbasa is must. Still, that was one of the best bigos recipes on the internet.
Do you pit crushed Juniper berries in? That’s in the recipe I used.
varies from family to family and depends on where in Poland your family is from. Years ago during my first year of college me and a friend who were both polish american were comparing bigos....her familys was very different from mine (i mean still bigos).
@@davidbudd8371 there are 3 recipes in my family for bigos. One my mum makes, one my gran used to make and one my aunt used to make.
Personally I've never known anyone to use wine in their bigos though. This originates from a 'perperual stew' type of dishes where you literally add scraps to it of whatever you have. It's poor people's food.
Some very old school cooks simmer bigos on *extremely* low heat for even up to a week.
"that was one of the best bigos recipes on the internet." no chyba cię pogięło nazywać to najlepszym przepisem na Bigos w internecie. Na pewno są lepsze i to prawdziwe a nie jakieś hamerykańskie.
I'm a home cook and don't like too many online food ideas, style of cooking, choice of food or the kind of videos. Your videos have gotten me addicted that I literally finish all my allocated data watching your videos for the month. Been a subscriber for many years now..
Thank you Chef John! Nice to see my favourite chef making my favourtite dish! Tip for foreigners (im Polish) making bigos at home, is that you can always cook it as leftover dish. In Poland people usually make it after christmas holidays, when everyody has lots of leftover sausages, ham, ribs etc. You don't need to cook beef and pork especially to make bigos... The only two ingredients which bigos NEEDS to have, is sauerkraut and cabbage. Rest of meats, dried fruits and seasoning is up to you. Smacznego!
This just finished cooking; I couldn't help myself and had a bowl. It is amazing. I can't wait until tomorrow to have more. Thanks Chef John all your recipes are fun to make and awesome to eat.
I don't know who Migos is. I'm an old-school hip hop guy. #OG
Kool Chef J.
Food Wishes chef John #badandboujee
I wish I didn't...😞
But you're Bad & Bougie Chef John...
I love you even more now!!!
There’s a Polish deli near my house. One day my father in law stopped in on his way for a visit and found that they have a hot food bar, and so he brought us Bigos. I’m not Polish, but it instantly became one of my top 5 favorite dishes. Really glad you covered it here...I think I’m going to finally try my hand at making it myself!
Thanks Chef John. I'll try this out and serve it to my Polish parents and see their reaction. I hope my father says the he likes it better than my mothers at the table because you don't need cable when you ruffle her feathers. Cheers.
How did it go?
Dzięki za przepis, muszę spróbować takiej wersji :-) Pozdrowienia z Polski!
I love you for making Polish food!😚😚😚😚
I'm polish, and my profession is cook, and I must admit that you nailed it :D Everything is done right. The prune,pork, sauerkraut, bacon, sausage, red wine, the thing that you leave it and cook it again the next day. Chapeau bas :)
I make this often, it’s really one of the worlds great stews. I also add apples, garlic, tomato paste and broth and I cook for around 10-15 hours...spread out over two days. It’s also traditionally served with boiled potatoes.
That’s our favourite way to make it too!
I grew up eating this delish dish. Very yummy! Reminds me of freezing cold winters and how comforting it is to come home to a hot yummy meal. Thanks for posting!
Hey Cheff John.
I've been watching Your channel for over a decade, and I'm Your Huge Fan.I love Your great knowledge and approach to some traditional recipes as well as Your sense of humor:)) . I'm Polish and I spent a lot time in the kitchen as well. When it comes to Bigos the great thing about this stew is that it has hundrets of faces. Every polish home has it's own version of it. Diffrent variety of: cabbage ,meat ,spices ..some add chopped pears and apples . Adding diffirent type of alcohols to it and etc.... And the funny and great thing about Bigos is that it gets better and tastier each and every time we re-heat it :)) Cheers Cheff John and as always Enjoy.. :))
matipatros That's so true about dishes like this having so many versions; kind of like meatloaf in the U.S. Just wish people would recognize that and quit hating on those whose version doesn't exactly align with their supposed "only true authentic" version.
What kind of people come to chef John's videos to dislike... I can't comprehend it really. He's like the nicest and funny guy ever... The recipe would be tried in the next few days (;
Just made this and it was as delicious as promised, and in fact exceeded my expectations. I tasted it not long after cooking, and it was soooo good! I can't imagine how it could get any better after a night's rest as chef john says but we'll see! Thank you again Chef John.
Made this stew last night and tweeked a few ingredients :)...used hamburger, bacon, bratwurst, homemade saurkraut, onions, mushrooms, chicken stock, blackberry jam, paprika, thyme and pumpkin pie spice. Served it over noodles with sour cream. IT WAS DELICIOUS!! My new favorite..thanks for the recipe
As a Food Wishes fan from Poland i can confirm this pretty acurate recipe. My mother and grandmother do this exacly like in this video, exept they don't add wine but they put glass of water or two and tomato paste for extra flavour and orange/red colour.
Adrian Stodółka my wife said the same thing. I'm going to make it with wine and some tomato
One of my favorite UA-cam chefs making one of my favorite Polish dishes? YES!
Each family have different Bigos recipe :D
This was surprisingly great. It really comes together beyond what you think the flavor profile would be. Thank you for sharing it. Can't wait to make it again.
I made this, it was really good. Adding this recipe to my favorites list. I added some half cooked potatoes..because i had them, they fitted in really nicely.
I made this recipe and followed right along with Chef John this weekend...I learned a lot! I made 3 substitutions..
A. Used lamb shoulder instead of pork
B. German bratwurst instead of Polish sausage from a local butcher
C. Red wine vinegar instead of a dry red wine
In general, the lamb was a nice substitution but the red wine vinegar gave it a bit too sharp of a bite. Had leftovers a day later and -WOW- it was so much better and less sharp. It really needs a day for the flavors to blend.
YES YES YES YES! One of my favorite foods of all time!
I made this for New Years' Day dinner and it was one of the most tasty things I HAVE EVER EATEN! Unbelievably savory and loaded with many layers of deep delicious flavor and texture. Chef John really crushed it with this one. Thanks!
Made this for some Polish friends of mine in Spain! They LOVED it!
I get this every winter from a local polish market. If you like sauerkraut, you will love this. It really is unlike any other stew because of the sauerkraut, but all of the flavors together make this delicious. I really like it because it's always a little different each time due to the different types of kielbasa that they through in. It usually has tomato added to it also, but like any stew, anything goes.
Raindrop (raindrop)
Drop top (drop top)
Cooking up sausage in da crockpot
teecorder EXCELLENT!! #BNB
(Crock pot)
needs more likes
Lol
Got all the meats and they’re chopped chopped
Chef John - you are the best; the way you cook, and especially the way you comment your recipes gives me the absolute enjoyment to follow … you should move your blog to the major TV Network (like Food Channel) pushing aside all the 'celebs' like Flay, Giada or the Pioneer Woman; as I say - YOU ARE THE BEST!
Thank you for teaching America to cook all these awesome variety of sensational dishes.
Never had Bigos but seriously that looks amazing. Going to give this a go.
YOOOOOOOOOOOOOOOOOOOOOOOOOO CHEF JONNNN thank you for this amazing recipe. I made it for my boyfriend on Sunday and he ABSOLUTELY LOVED IT. He told me he loves it so much that it's one of his Top favourites that I make for him! Stay OG!!!!!!!
Nicely done! However some essentials missing: smoked meet and juniper berries.Ideally prunes should be smoked as well. Thanks for video 👍
Junipers are definitely a must! And if the sausage is smoked there's really no need for additional meat, however my mom and grandparents always used to drop a large piece of smoked bacon into the mix. They'd then take it out and used for something else
It's obvious you are an aspiring comedian (but it turns out you are a natural.) It is a wonderful accoutrement to your cooking. In the development of so many of your recipes your verbal, graphic and occasionally written directions are wonderful and indeed, unequaled. They are the most thorough and detailed I have seen available for a student from codger space like myself. Thank you.
Sincerely
Rod
Absolutely nailed this one, chef John.
Yes, he did! He also nailed boeuf stroganoff one day. He is since probably the only chef I trust to give accurate and authentic recipes of national dishes from different cultures.
My family usually makes bigos with more kraut in relation to meat, but that's down personal preference (we also add more dried plums and sometimes even raisins). There are several other ingredients you could add - every Polish grandmother (pol. 'babcia') has a different recipe. I'd be more than happy to try out chef John's interpretation.
Do you put cranberry in yours? We always do, but we're not Polish though.
I never tried bigos with cranberries, but I see how that could work. I need to try this!
Chef John!!! You are awesome! Just tried this dish on thanksgiving day, and started to google how to cook. And I already know, that each of your recipes worth it for 100%!!!
My wife is from Poland. Going to whip this up for her. Thanks
boi be careful, depending of what region she's from Bigos might be made differently. This version borderline offends me personally as a Polish woman, then again only my mother can make a bigos that doesn't offend me
If you want to see people get offended by food, look at some of the Paella recipes on UA-cam....lol
or make any italian food
If you have any leftowers (doubtfull but have hope) tell her to do "pierogi" for you (best are if have stuffing made of leftower bigos).
Aww, there you go. I hope she likes it.
Food Wishes John is my favourite online chef. All his recipes are remarkable.
Thanks! Bigos was one of my favorite dishes from Poland next to Kapusniak soup.
Chef John, you might not believe this, but Im polish and my mum just served me a big bowl of bigos, and 3 minutes later, while eating I discovered THIS on Your channel - CRAZY !
Great job! Now we can call you CHEF JANUSZ :)
Rafał Maksellon thats so funny cos my name is John Mullan and i work with a few Polish guys, we were trying to decide what i would be called if i was Polish and came up with JAN MULANSKI 😂😂😂
Chef Yohan
I've been looking for a recipe that both uses pork and tastes better the next day. Thank you for fulfilling my culinary needs.
I do appreciate you have shown one of the iconic dish from Poland. My appreciation goes even further for you saying that tradition requires to cool bigos down, freeze it and then reheat. Just to add one more but very important thing. Bigos gets better and better every next day when you freeze it and reheat again and again. Hence for those who enjoy bigos I would suggest to make a portion twice as big and enjoy gradual improvement of taste for next couple of days.
The reason why it is called hunter stew is the following. When the hunters in old Poland (XIV - XVI century) get drunk so they were not able to shoot anything Bigos was a life saver :-).
as a guy from Poland, I must say, this is as classic way to make bigos as one can get.
The best. Great video. Im ftom poland and today realy cook Bigos, then I saw your video. Its good day begin.
Thanks Chef John, as a Pole this makes me happy. Perhaps you should try out pierogi/pirohy/varenyky, eastern Europe's worst kept culinary secret. :)
I am making varenyky tonight :) Pelemeni were last week :) mmm Slav food is the best!
He did a cheat version of pierogi on his channel a years ago... ua-cam.com/video/91z7e22XGy8/v-deo.html
#memorylikeanelephant
I used to have a friend in school, whose mother made bigos for us a few times. I never quite forgot the taste and will give this recipe a try. Gonna cook this for family. I think that's how it's meant. Amazing dish, Bigos. Polish food in general is rich and delicious. Not sure if there are a lot of Polish vegetarians, but they are missing out. It's a flavorbomb; the best one.
Wow! You have a Polish fans here (leaving in Bay Area too)! I like bigos with only sour kraut, but it's just my preference :)
I am so making this ASAP. I am eating keto these days, low carb diet, and this would be perfect for my new eating lifestyle...thank you chef John, as always, YOU ROCK!
As a Polish person, i grew up eating bigos all the time. I'm not going to say its wrong, because theres lots of different ones all around Poland. My granny used to make it with pork, beef, sausages and a bit of lamb for a little gamey flavour. And she never used other cabbage than sauerkraut. More dried mushrooms, leaved whole, same with prunes, at least triple the amount. And I've never heard of anyone in Poland adding wine to bigos. So thats interesting.
My family used less meat but always red wine
Omg! My wife and I are drooling. We're making this tomorrow. Your videos are awesome thank you.
I’m 50 per cent Polish so by the transitive property of Polish-ness, I’m going to like this twice as much as you chef John! Looks mighty muy bueno good!
I just made it last night and had to leave a thank you comment. It was SO good that it almost made me cry when I first tasted it. I'll have it for a full dinner tonight, ahhh..I should be on a diet..
Amazing, John, thank you! I think you should make more Central/Eastern European recipes, for example the most delicious Czech meal "Svíčková".
Just made it. I added water instead of wine and forgot a bay leaf and it still tasted wonderful. Thanks Chef John :)
I can't believe you've made a dish from my country :D Maby, we ale making it slightly different, but to be honest- that's not bad!
Małgorzata Bukowczyk It looks really good. Dobra! I have mixed Slavic ancestry, including Polish in it. The food is so good.
Apart from the lack of juniper berries, this is exactly how I've been making it my whole life.
Damn you cute as fuck
Lemme tell you. This is one of the best recipes in my rotation.
Looks great, and i'm definitely gonna try it. I gotta admit though you had me searching the video for that pinch of cayenne. You've created a monster John.
We usually had it for Christmas. My mum and gran would prepare it two, three days in advance. They would heat it on a very low heat and cool it downover and over. By the time it's served the flavour was as rich as you can imagine. Even though it uses sauerkraut by the time it's served all the acidity is gone. Not the most beautiful dish but definitely one of the tastiest with a very distinctive flavour
Oh dear, "If you give me enough ammunition..." Hahaha, I luv chef John!
Thank you so much, I haven’t made it yet but I can’t wait to do so! This is the perfect hearty come in from the cold winter dish, rustic and brutish .
I love the style of this recipe with the meat choices. I was raised eating bigos but I'm very particular about it. So many I feel are too porky and too overpowering with the caraway flavour. This is making me crave some though!
I'm back to get some reminders. I've been following this recipe since you first posted this video and it's a family favorite!
Its really hard dish i can send u my grandma bigos recipe and its omg amazing like we are bringing it throu whole poland for all our friends
prunes and porcini just must have!!!! I use some red wine and 1/3 sauerkraut in this recepie and tea spoon of tomato puree
YOU NAILED IT !!! Love your recipe!
Just made this for the first time. Thank you so much, it really is amazing. I ended up cooking it in the oven as I found the hob tended to catch a little. This will be great to take home for the holidays!
Very good recipe, i can share with you how my Polish grandma is doing it. Start with frying an onion in oil/ butter, then add a good portion of cabbage. Medium-low heat, let the cabbage release the water and overall let it get soft. Meanwhile put some dry mooshrooms in water, boil them for like 30 seconds, cut them and add to the cabbage (with water from shrooms! 😊). While cabbage is still getting soft you can prepare the meat. Here we also use smoked bones that also have some meat on them, so if you can find them in US, add them to the cabbage. When you're finishing frying the meat you can also add couple of pieces of fresh garlic for even more taste, but obviously don't burn it😊. When white cabbage is already almost fully tender, you can add a sour cabbage. Overall cooking (first day of cooking) bigos should take around 2 hours. After these 2 hours you can peel of meet off the smoked bones (of course also include any meat you want). Don't forget to add some plums too. Of course a bay leaf, all spice, sweet paprica and some herbs are delicious for this. Refrigarate and the next day add a cup of dry wine and cook for 1 hour. It's done and super delicious, especially for cold days. Greetings from west Poland! 😊😊
You should use smoked plum! It's sooooo much better.
Mmm I love smoked plums in Bigos!
I'm from Poland, and my father is a hunter. That being said, we never make bigos from wild game. It is always pork meat + sausage. Currently we can call it a hunters' dish, because hunters usually have bigos around a fire during winter hunts. Some recipes add bacon. One important ingredient is wild mushrooms (not champignons, but forest mushrooms like Boletus Edulis). In addition, there are 2 ways of making bigos. One is the "wet" version like you showed. The other one how we serve it at my home for Christmas and Easter. You make all the ingredients, squeeze the cabbage dry, put it in a large pot and go to a local bakery, where a friendly baker puts the pot into the baking oven for the night. That version is crispy and even more delicious:)
Next time, let's talk about FLAKI.
Jesus no
how about czernina
Mmmmmmm, flaczki... I'm drooling.
Guts :P
Ozorek
I have never so badly wanted the ability to make physical contact (read: food >> mouth) with something through a screen so much in my life! This looks like it would be the most delicious thing I've ever tasted!
Bigos if true
You are the 3 Amigos of your Bigos.
SAD if false
I made a similar version of this in my crock pot. I didn't have prunes or wine but I used balsamic vinegar and some soy sauce. (When I'm low on soy sauce, I go into panic mode and run to the store!) It turned out awesome! Thank you for sharing 😉
Zawsze czułem, że ten kanał ociekał zajebistością. 8:28 - teraz wiem dlaczego :D. Pozdro dla szefa John'a z Polski!
This is very similar to my wife's recipe and she's 100% Polish. For the record. Great job chef.
This is not a hunter's dish. The story behind bigos is actually pretty simple. At the end of a spring, when winter food supplies almost vanished or after Christmast time, polish women used all left food scraps to combine in together and make a meal. It explains why there are so many kinds of Bigos in Poland and every hostess prepares it in a slightly different way. For instance, in my family we do not use so much meat in ratio to the amount of cabbage and due to the quantitity black pepper grains, it is a little bit spicy - i prefere it this way.
Initially word "Bigos" was related to the way of chopping ingredients to prepare this dish.
Yes you are right and Polish Flag Colours come from blood for red and purity for white. SARCASM with triple bottom.
It's actually even more simple than that. One lithuanian guy came to Poland to marry a hungarian princess and he brought a samogitian cook with him, who brought a bigos recipe.
Chef John your lyric tenor makes music of food and I often listen to your recipes to be cheered up! Thanks!
Something is missing in this recipe, oh yeah BEER !!!
You nailed it Chef John! Re heating it is absolutely crucial! In Poland, we make a huge batch, and re heat it until it’s gone!
God damn, this looks SO good!
Chef John, I'm so grateful that you posted this recipe. I can't wait to try it! Also, by my calculations this is about 9 grams of net carbs and 46 grams of fat per (generous) serving, meaning that it is compatible with the high-fat low carb (HFLC) ketogenic diet. We are many! You're welcome for the clicks I hopefully sent you. ; ) #keto #HFLC #lowcarb
Dzięki
Oh em gee. My mother in law makes bigos for Christmas every year. I had to hunt the internet and cobble together multiple bigos recipes to replicate hers. Ours contains diced potatoes and diced apples. And diced tomatoes and whole peppercorns. But you’re on point with leaving this in the fridge overnight and reheating. I can’t wait to try your version!
Why didn't you use the water of the soaked mushrooms for extra umami? I assume reducing the water along with the wine would work?
sinful
Polish and eastern european food is all about comfort. This looks very comforting. Thanks for this suggestion.
Awesome recipe. 100% traditional. Pole approved!
ty to raczej na pewno nie wiedz jak się gotuje bigos... 100% tradycji... OMG..
Thank u so much for making this!!!!! I miss this food from my grandparents who are now gone
That's true what people say in the comments. It gets better everytime you reheat it.
I just tried this recipe and it was delicious but even better the next day. Thanks chef John.