🇵🇱 Poland
Bigos, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
75 min2 to wash
3 lazy steps
- 1
In a pot, cook 2 slices chopped bacon, 0.5 medium diced onion, 250 g cubed pork shoulder, and 170 g sliced kielbasa sausage over medium heat until browned.
- 2
Add 250 ml drained sauerkraut, 500 ml shredded fresh cabbage, 5 g chopped dried porcini mushrooms, 4 chopped dried prunes, 1 tbsp tomato paste, 120 ml red wine, 1 bay leaf, and 3 allspice berries.
- 3
Cover and simmer over low heat for 1 hour until the meat and cabbage are tender, stirring occasionally.
🇵🇱 How it's eaten in Poland
In Poland, bigos is traditionally served hot with crusty dark rye bread or mashed potatoes.
Ingredients (serves 2)
- pork shoulder250 g
- kielbasa sausage170 g
- bacon2 slices
- sauerkraut250 ml
- fresh cabbage500 ml
- dried porcini mushrooms5 g
Swap: 110 g fresh cremini mushrooms, sliced（no soaking required）
- onion0.5 medium
- dried prunes4
- tomato paste1 tbsp
- red wine120 ml
- bay leaf1
- allspice berries3
Swap: 1/8 tsp ground allspice（easier to find）
Authentic ingredients in Poland
- pork shoulder250 g
- kielbasa sausage170 g
- bacon2 slices
- sauerkraut250 ml
- fresh cabbage500 ml
- dried porcini mushrooms5 g
- onion0.5 medium
- dried prunes4
- tomato paste1 tbsp
- red wine120 ml
- bay leaf1
- allspice berries3
Optional authentic touch
Reheating bigos over several days significantly deepens its flavor.
Wherever you live: Japan, Europe or anywhere else
Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.
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