, nutritional review by Jill Wallentin
in Recipes, Dinner, Meal Low carb bigos (Polish hunter’s stew)
Ingredients
- 2 oz. 55 g bacon, finely chopped
- 1¼ lbs 550 g pork shoulder, cut into bite-sized pieces
- 6 oz. 170 g kielbasa, sliced
- 1 (4 oz.) 1 (110 g) yellow onion finely choppedyellow onions finely chopped
- 8 oz. (3¼ cups) 230 g (800 ml) mushrooms, sliced
- 3 3 garlic clove mincedgarlic cloves minced
- 2 tbsp 2 tbsp tomato paste
- 1 tsp 1 tsp smoked paprika powder
- 1 tsp 1 tsp dried marjoram
- 1 tsp 1 tsp caraway seeds
- 12 oz. 350 g green cabbage, roughly chopped
- 24 oz. 700 g sauerkraut, drained
- 2 cups 475 ml beef broth
- 2 2 bay leafbay leaves
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp ground black pepper
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the bacon and cook until browned and the fat has rendered. Transfer to a plate, leaving the bacon fat in the pot.
- Increase the heat to medium-high. Add the pork shoulder and cook until browned on several sides. Add the kielbasa and cook briefly until lightly browned. Transfer to the plate with the bacon.
- Add the onion and mushrooms to the same pot and cook until softened and lightly browned. Add the garlic and cook until fragrant.
- Stir in the tomato paste, smoked paprika, marjoram, and caraway seeds. Cook for about a minute, stirring, until fragrant.
- Add the cabbage, sauerkraut, and beef broth. Return the pork, kielbasa, and bacon to the pot, along with any accumulated juices. Add the bay leaves and bring to a gentle simmer.
- Reduce the heat to low, cover, and simmer for 75–90 minutes, stirring occasionally, until the pork is fork-tender and the cabbage has softened.
- Remove the lid and continue simmering for 15–20 minutes, or until the excess liquid has reduced and the stew is thick and hearty. Remove the bay leaves, season with salt and pepper to taste, and serve.
Recipe notes and tips
Even better the next day
Bigos develops a deeper, richer flavor as it rests. Prepare it a day ahead, refrigerate, and gently reheat before serving. It's perfect for meal prep.
Can't find kielbasa?
Kielbasa is a traditional Polish sausage that gives Bigos its characteristic smoky flavor. If you can't find it, try another smoked sausage, such as German smoked sausage, smoked bratwurst, or smoked chorizo. Choose a variety without added sugar and check that it's gluten-free if needed.
Why is sauerkraut good for you?
Sauerkraut is fermented cabbage that's naturally low in carbs and provides fiber, vitamin C, and beneficial compounds produced during fermentation. Unpasteurized sauerkraut can also contain live lactic acid bacteria that may support gut health.
Keep in mind that cooking destroys most live bacteria, so while sauerkraut adds plenty of flavor and nutrients to this stew, you'll get more of its potential probiotic benefits by enjoying unpasteurized sauerkraut raw.
Sauerkraut is also incredibly versatile! Try it as a tangy side dish with grilled meats or sausages, add it to salads, serve it with eggs, or use it as a topping for burgers and low carb sandwiches. It's an easy way to add acidity, crunch, and extra vegetables to your meals.
Adjust the tanginess
Sauerkraut varies in acidity. For a milder flavor, choose mild sauerkraut or rinse it briefly under cold water and drain thoroughly before adding it to the stew.
Can I make Bigos in a slow cooker?
Yes! Brown the bacon, pork shoulder, and kielbasa in a skillet as directed. Sauté the onion, mushrooms, and garlic, then stir in the tomato paste and spices.
Transfer everything to a slow cooker along with the cabbage, sauerkraut, bay leaves, and half the beef broth.
Cook on low for 7–8 hours or high for 4–5 hours, until the pork is fork-tender. If the stew is too watery, remove the lid and cook on high for another 20–30 minutes, or reduce the liquid separately in a saucepan. Remove the bay leaves and season to taste.
Can I make Bigos in a pressure cooker or Instant Pot?
Absolutely! Use the Sauté function to brown the bacon, pork shoulder, and kielbasa in batches. Set aside, then sauté the onion, mushrooms, and garlic. Stir in the tomato paste and spices.
Pour in the beef broth and scrape the bottom thoroughly to release any browned bits. Return the meat to the pot, then add the cabbage, sauerkraut, and bay leaves.
Secure the lid and cook on High Pressure for 30 minutes, followed by a 15-minute natural pressure release before releasing any remaining pressure.
Remove the lid and use the Sauté function to reduce excess liquid until the stew is thick and hearty. Remove the bay leaves and season to taste.
Serving suggestions
Bigos is delicious on its own, but you can also serve it with a dollop of sour cream for extra richness.
Storage and freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Bigos also freezes well for up to 3 months. Divide into portions and freeze in suitable containers or freezer bags.
