Ahhh… Polish Comfort Food

Bigosik (also known as: Bigos), Cabbage Stew w/ Meat

Growing up in a Polish-household, cabbage was a common vegetable in many of the Eastern European dishes my grandmother created from the home country. It wasn’t until later in life that I discovered through my research that cabbage is an excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties. Cabbage can also be included in dieting programs, as it is a low calorie food.

The secret with Bigosik is that it tastes better as it’s reheated. The longer it is allowed to sit, the better it tastes when reheated. I recommend making Bigosik the day before, and serve with cheese curds and fresh bread!


4 lbs Sauerkraut

1 c Apple Juice

1 lb Smoked Pork

1 lb Spareribs

¼ lb Bacon

1 Lg. Can Tomatoes

2 c Water

2 Bay Leaves

Black Pepper


4 lbs Cabbage

1 lb Smoked Kielbasa (Sausage)

½ c Onions (chopped)

16 oz Fresh Mushrooms

1 oz Dried Mushrooms

2 TBSP Flour


Brown pork and spareribs in a large heavy pot. Add smoked pork with 1 c of water and simmer for 1 hour. Add sauerkraut and apple juice. Finely chop the cabbage and add to sauerkraut mixture. Add pepper and salt, simmer covered for 1 hour. Uncover, continue to simmer. In pan, fry bacon until crisp, then crumble into sauerkraut mixture. Next, fry onions and mushrooms until just brown, then add to sauerkraut mixture. Cut kielbasa into slices. Add kielbasa slices and canned tomatoes. Bring to rapid boil, then let simmer for 40 minutes. Serve hot. Or, if you’re like me, let sit in a cool place ans serve the next day. ENJOY!!


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