Polish Bigos with Pork and Sauerkraut
A hearty Polish stew of pork, sauerkraut, and cabbage simmered until tender and deeply flavored. This one-pot dinner improves with time and tastes even better the next day.
- Total time
- 50 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
Ingredients
- 1.5 lbs pork shoulder, boneless
- 2 cups sauerkraut, drained
- 4 cups cabbage, chopped
- 1 medium onion, diced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 tsp caraway seeds
- 1 whole bay leaf
- 2 tbsp olive oil
Instructions
- 1
Cut pork into 1.5-inch cubes, removing excess fat as you go.
- 2
Heat oil in a large pot over medium-high heat until shimmering, ~90 seconds.
- 3
Working in batches, sear pork until browned on all sides, ~4 minutes per batch. Transfer to a plate.
- 4
Add diced onion to the pot and sauté until translucent, ~4 minutes.
- 5
Stir in tomato paste until it coats the bottom, ~1 minute.
- 6
Pour in broth, scraping any browned bits from the pot bottom with a wooden spoon.
- 7
Return pork to pot. Add sauerkraut, cabbage, caraway seeds, and bay leaf. Stir well.
- 8
Bring to a simmer, then reduce heat to medium-low. Cover and simmer 35–40 minutes until pork is very tender.
- 9
Remove bay leaf. Taste and adjust salt and pepper. Serve hot.
Tools you’ll need
- large pot (6-quart or larger)
- wooden spoon
- cutting board
- chef's knife
- measuring cups and spoons
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