"The recipe for bigos, the national stew of Poland, is so forgiving, with different cooks changing ingredients to suit their diets and the ingredients they have on hand. The key is to create layers of flavor that balance sour and sweet. I found an old Jewish version with short ribs or brisket, tomatoes, and sauerkraut with cinnamon."
- Joan Nathan
Welcome to the kitchen. What is Bigos? It's the national stew of Poland. It's also a 3-day adventure!
On Day 1, you work on the short ribs or brisket. Along with the onions, they'll simmer on the stove for a couple of hours before tucking in for the night.
Day 2 is a real treat. Kids get a lot of hands-on time with tomatoes, cabbage, mushrooms, and spices.
Day 3 tasks wrap up quickly, and before you know it, you're slicing some crusty sourdough bread to soak up the juices with.
Trust us, it's worth it!
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My Life in Recipes
This bigos recipe comes from My Life in Recipes: Food, Family, and Recipes by Joan Nathan.
Instead of starting with ham, as many bigos recipes do, I started with brisket. Then I added cabbage and kosher kielbasa, which lent a bit of savory smokiness, and rounded out the dish with sauerkraut and prunes.
The whole process takes three days from start to finish, but don't let that scare you. It takes that long to really develop the flavor, making it the perfect do-ahead stew to serve at a dinner party.
You can use all pork (shoulder or ham, for example), as in the original recipe, or do as I do with beef and kosher kielbasa sausage.
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How to Make Bigos
Ingredients
- short ribs or brisket - you can also start with ham
- garlic
- salt
- pepper
- cinnamon - if you're working with the right cinnamon, your kitchen will be filled with an incredible aroma on day 2 & 3
- oil
- onions - big onions, sliced into rounds
- mushrooms - you'll need both fresh mushrooms and dried porcini mushrooms for this bigos
- bay leaves
- marjoram
- paprika - grab you're favorite smoked paprika
- allspice
- juniper berries
- tomatoes - large tomatoes or 1 28-oz can of whole tomatoes
- cabbage - green or red cabbage will work
- sauerkraut
- prunes
- kielbasa - kosher kielbasa sausage sliced into thick rounds, or if you've got kids, you may prefer to dice as we do
- bread - a nice crusty bread for serving. Bigos is traditionally served with Polish sourdough rye bread
Food Allergy or Substitution Needed?
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Equipment
- apron
- prep bowls
- butcher block
- tongs
- utility knife
- chef knife
- child-friendly knife
- kitchen towel
- wooden spoon
- Dutch oven
- molcajete (optional)
- measuring spoons
- measuring cup
- spider strainer
- ladle
- bread knife
Day 1: Prep the Brisket
Wash your hands with soap and water. Rinse the brisket with cold water and pat dry with a clean kitchen towel or paper towel. Crush the garlic and rub it all over the meat, both sides. Wash your hands.
Sprinkle some salt, pepper, and cinnamon on top of the brisket.
Brown the Meat
Add about 1 tablespoon of oil to a Dutch oven or large heavy-bottomed pot and heat over medium-high heat. Brown the meat slightly on all sides. Use tongs to remove the meat when finished and set aside.
Cook the Onions
Slice the onions into rounds and add them to the same pot. Cook covered for 5 minutes and then uncovered for 5 to 10 minutes. Stir occasionally while they cook until they are soft and translucent.
Cook the Meat & Onions Together
Transfer the brisket and any juices back to the pot. Add 3 to 4 cups of water until the brisket is slightly covered. Cook, partially covered, over medium-low heat. Maintain a steady simmer for 2 hours.
Refrigerate Overnight
Turn off the stove. Let the pot cool completely. Place the pot in the refrigerator overnight or for at least 8 hours.
Day 2: Soak the Dried Mushrooms
Wash your hands with soap and water. Soak the dried mushrooms in 2 cups of hot water for 15 minutes.
Heat the Pot
Remove the pot from the refrigerator and place it on the stove. Use a spoon to remove the layer of fat on top. You can save the fat for another recipe if you like.
Heat the pot over medium-high heat.
Prep the Tomatoes & Cabbage
Slice the cabbage and halve the tomatoes.
If you have a high-energy toddler, this is where they shine.
Chopping cabbage with a child-friendly knife is a maximum-effort activity!
Add the Spices to the Pot
Use measuring spoons or spice spoons to add ½ teaspoon of salt and pepper to the pot. Add the bay leaves, marjoram, smoked paprika, allspice, and juniper berries.
Add the Soaked Mushrooms, Tomatoes, & Cabbage
Strain the mushrooms and use the spider strainer to transfer them to the pot. Add the soaking liquid (minus any grit) to the pot.
Add the tomatoes and (sliced?) cabbage to the pot also.
Cook Uncovered
Bring the liquid to a boil. Give it a stir and turn the heat down to maintain a simmer. Cook, uncovered, for 1 to 1 ½ hours, stirring occasionally, until the cabbage is tender.
By the end of it, the pot is full, but don't let it fool you. The layers of ingredients will gradually sink into the stew.
Joan says you can add a little water if it becomes too thick, but it should be more stewy than soupy.
Refrigerate Overnight
Turn off the stove. Allow the pot to cool completely and return it to the fridge for 8 hours or overnight.
By Day 3, you and your fellow chefs will be dying for a bowl as you review the recipe.
Day 3: Prep the Prunes, Fresh Mushrooms, & Sausage
About 45 minutes before you'd like to eat, wash your hands with soap and water. Chop the prunes and fresh mushrooms.
Slice the kielbasa into thick rounds or dice, as we do.
Add to the Pot with the Sauerkraut
Add the prunes, mushrooms, sausage, and drained sauerkraut to the Dutch oven.
Cook Uncovered
Bring to a boil over medium-high heat. Turn the heat down to a simmer. Cook, uncovered, for 30 minutes, or until warmed through.
Serve with Crusty Bread
Serve bigos with your favorite crusty bread.
Don't forget to toss your hair back and smile as you serve this hearty, flavorful stew. This 3-day project has been your little secret; now it's ready to please a crowd.
free recipe!
Polish Sauerkraut & Sausage Stew
Layers of flavor for a well-developed stew that satisfies a crowd!
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Bigos: Polish Sauerkraut & Sausage Stew
Equipment
- Kitchen Towel or paper towel
Ingredients
- 5 lbs beef brisket or 3 ½ lbs beef short ribs
- 6 cloves garlic
- 1 ½ teaspoon sea salt or to taste
- ½ teaspoon fresh black pepper
- 1 teaspoon cinnamon
- 2 tablespoon Giadzy olive oil
- 3 large onions sliced
- 1 oz dried porcini mushrooms
- 3 bay leaves
- 2 teaspoon dried marjoram
- 1 ½ teaspoon smoked paprika
- ½ teaspoon ground allspice or 8 allspice berries
- 6 juniper berries
- 6 large tomatoes halved, or 1 28-oz can whole tomatoes
- 1 green or red cabbage medium, thinly sliced
- 1 jar sauerkraut 25-oz, about 4 cups
- 1 to 2 cups prunes roughly chopped or to taste
- 12 to 14 oz fresh mushrooms cut into bite-sized chunks
- 2 to 3 lbs kielbasa sliced into thick rounds
- crusty bread for serving
Instructions
Day 1
- Prep the Brisket: Wash your hands with soap and water. Rinse the brisket with cold water and pat dry with a clean kitchen towel or paper towel. Crush the garlic and rub it all over the meat, both sides. Wash your hands. Sprinkle some salt, pepper, and cinnamon on top of the brisket.
- Brown the Meat: Add about 1 tablespoon of oil to a Dutch oven or large heavy-bottomed pot and heat over medium-high heat. Brown the meat slightly on all sides. Remove the meat when finished and set aside.
- Cook the Onions: Slice the onions into rounds and add them to the same pot. Cook covered for 5 minutes and then uncovered for 5 to 10 minutes. Stir occasionally while they cook until they are soft and translucent.
- Cook the Meat & Onions Together: Transfer the brisket and any juices back to the pot. Add 3 to 4 cups of water until the brisket is slightly covered. Cook, partially covered, over medium-low heat. Maintain a steady simmer for 2 hours.
- Refrigerate Overnight: Turn off the stove. Let the pot cool completely. Place the pot in the refrigerator overnight or for at least 8 hours.
Day 2
- Soak the Dried Mushrooms: Wash your hands with soap and water. Soak the dried mushrooms in 2 cups of hot water for 15 minutes.
- Heat the Pot: Remove the pot from the refrigerator and place it on the stove. Use a spoon to remove the layer of fat on top. You can save the fat for another recipe if you like. Heat the pot over medium-high heat.
- Prep the Tomatoes & Cabbage: Slice the cabbage and halve the tomatoes.
- Add the Spices to the Pot: Use measuring spoons or spice spoons to add ½ teaspoon of salt and pepper to the pot. Add the bay leaves, marjoram, smoked paprika, allspice, and juniper berries.
- Add the Soaked Mushrooms, Tomatoes, & Cabbage: Strain the mushrooms and use the spider strainer to transfer them to the pot. Add the soaking liquid (minus any grit) to the pot. Add the tomatoes and (sliced?) cabbage to the pot also.
- Cook Uncovered: Bring the liquid to a boil. Give it a stir and turn the heat down to maintain a simmer. Cook, uncovered, for 1 to 1 ½ hours, stirring occasionally, until the cabbage is tender. By the end of it, the pot is full, but don't let it fool you. The layers of ingredients will gradually sink into the stew. Joan says you can add a little water if it becomes too thick, but it should be more stewy than soupy.
- Refrigerate Overnight: Turn off the stove. Allow the pot to cool completely and return it to the fridge for 8 hours or overnight. By Day 3, you and your fellow chefs will be dying for a bowl as you review the recipe.
Day 3
- Prep the Prunes, Fresh Mushrooms, & Sausage: About 45 minutes before you'd like to eat, wash your hands with soap and water. Chop the prunes and fresh mushrooms. Slice the kielbasa into thick rounds or dice, as we do.
- Add to the Pot with the Sauerkraut: Add the prunes, mushrooms, sausage, and drained sauerkraut to the Dutch oven.
- Cook Uncovered: Bring to a boil over medium-high heat. Turn the heat down to a simmer. Cook, uncovered, for 30 minutes, or until warmed through.
- Serve with Crusty Bread: Serve bigos with your favorite crusty bread.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/bigos-sauerkraut-and-sausage-stew
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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