Bigos

Ingredients

• 2 pounds beef chuck, cubed
• 1 pound pork shoulder, cubed
• 8 ounces kielbasa sausage, sliced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 pounds fresh cabbage, shredded
• 1 pound sauerkraut, drained
• 2 cups beef broth
• 1 can (6 ounces) tomato paste
• 2 tablespoons tomato sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 2 bay leaves
• 1 teaspoon caraway seeds
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 3 tablespoons vegetable oil

Instructions

1. Heat oil in a large heavy pot or Dutch oven over medium-high heat.
2. Brown the beef and pork cubes in batches, about 5 minutes per batch. Remove and set aside.
3. In the same pot, sauté the diced onion until softened, about 3 minutes.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Return the browned meat to the pot and add the kielbasa slices.
6. Stir in the fresh cabbage, sauerkraut, beef broth, tomato paste, and tomato sauce.
7. Add the apple cider vinegar, sugar, bay leaves, caraway seeds, paprika, pepper, and salt.
8. Bring the mixture to a boil, then reduce heat to low and cover.
9. Simmer for 1.5 to 2 hours, stirring occasionally, until the meat is tender and flavors have melded.
10. Taste and adjust seasoning as needed.
11. Serve hot in bowls.

Notes

• A Dutch oven or large heavy pot works best for even cooking and heat distribution.
• Bigos tastes better the next day as flavors continue to develop; make ahead and refrigerate.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Bigos freezes well for up to 3 months; thaw overnight before reheating.
• For deeper flavor, use a mix of different meats such as venison or duck.
• If sauerkraut is too salty for your taste, rinse it before using.
• Serve with rye bread, boiled potatoes, or sour cream on the side.