Recipe of bigos with meat and prunes

Recipe of bigos with meat and prunes
Preparation time
30 mins
Cooking time
90 mins
8 people

About the benefits of sauerkraut are legends, and about the Polish bigos – poetry! This is a unique dish similar to stewed cabbage, just delicious: simultaneously both the first and second. And to be honest, and dessert is not want. It’s just divine!


Recipe of bigos with meat and prunes


  • 750 g sauerkraut
  • 750 g fresh white cabbage
  • 1 kg assorted meat (for example, 350 g duck, pork and beef, chicken, pork and veal)
  • 400 g smoked meat (sausages, pork, brisket or good meat ribs)
  • 2 onions
  • 1 carrot
  • 10 pieces of prunes
  • salt
  • pepper
  • Bay leaf


  1. Meat (excluding smoked) cut into pieces of medium size, onion (1 piece) – half-rings.
  2. Put in cauldron and carcass until tender.
  3. Meanwhile fresh cabbage finely chop and pour boiling water. Leave to cool down.
  4. Preheat the pan, pour vegetable oil, put chopped onion and grated on a coarse grater carrots. Obzharivaya all together for 5 minutes.
  5. Put on top of sauerkraut, cover with a lid and mascara for 15 minutes, mix and carcasses for 10 minutes.
  6. Fresh cabbage lay on a colander, to drain water, mix with sauerkraut, add the prunes, smoked meat.
  7. Put in the cauldron with the meat. Add hot water (about 1 Cup) to one-half filled cauldron.
  8. Cook bigos 40 minutes. Add a little salt (1/2 tsp sugar), pepper.
  9. Serve hot in a deep plate. With fresh bread.

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