Bigos
Hunter's stew of sauerkraut, fresh cabbage and several meats, reheated over days until it's deep and sour-sweet.
What makes it bigos
- Sauerkraut and fresh cabbage together.
- Several meats, often smoked.
- Dried mushrooms and prunes; reheated over days.
Where it comes from
Bigos is famous for getting better each time it's reheated — cooks leave it for days, sometimes a week, adding to it as they go. Adam Mickiewicz praised it in Pan Tadeusz, the national epic.
Be the first here
Start your own bigosNo one here has made bigos yet. Start it as v1, and every version after is an experiment the next cook can learn from.
