Kielbasa, pork roast, chicken, sauerkraut and cabbage make bigos a hearty stew perfect for winter—and Poland’s national dish.
A WEEKEND DAY TRIP IN NORTHWEST INDIANA LED TO SOME GREAT FOOD. Classic Ruben sandwiches and slices of housemade pie from a 1940s diner. Artisan sweets from a little chocolatier in a former bag factory. And for dinner back at home, takeout bigos—Polish hunter’s stew—from a Polish deli and supermarket that it turns out is dangerously close to our home.
Bigos is a hearty stew, known as Poland’s national dish. It’s also a perfect dish for cold winter nights. Kielbasa, pork roast, chicken, sauerkraut and cabbage anchor this delicious, meaty meal. And as with all traditional dishes, there are countless variations.
Marion grew up in Detroit eating her mother’s version of bigos, made with fermented sauerkraut, not the cheap vinegar-pickled stuff, fresh cabbage, multiple kinds of meat, mushrooms (both dried and fresh) and apples. So when she made bigos for the blog several years ago, she stuck close to those childhood memories. If you’re looking for something warming and absolutely satisfying, cook up a big pot of bigos. You’ll find Marion’s recipe here.