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Le Chaudron recipe
Bigos polonais
Polish bigos (hunter's stew)
⏱ 120 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)raw sauerkraut
300 g (11 oz)white cabbage, sliced
250 g (9 oz)pork, cubed
200 g (7 oz)smoked sausage, sliced
2onions, sliced
50 g (2 oz)pitted prunes
2 leavesbay leaf
- 500 g (18 oz) raw sauerkraut
- 300 g (11 oz) white cabbage, sliced
- 250 g (9 oz) pork, cubed
- 200 g (7 oz) smoked sausage, sliced
- 2 onions, sliced
- 50 g (2 oz) pitted prunes
- 2 leaves bay leaf
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the onions and pork for 8 minutes.
- Add the rinsed sauerkraut, cabbage, bay leaves and a large glass of water.
- Add the smoked sausage and prunes.
- Cover and simmer gently for 90 minutes, stirring now and then.
- Uncover and cook 20 minutes more to reduce.
- Adjust the seasoning and serve hot with rye bread. Even better reheated the next day.
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