Slow Cooker Polish Bigos Recipe2022-09-28
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
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1 People rated this recipe
This information is per serving.
Saturated Fat9.8 g
Trans Fat2.3 g
Unsaturated Fat3.2 g
Slow cooker Polish bigos recipe. Sauerkraut with Polish sausages, bacon, dry red wine, and vegetables cooked in a slow cooker. Looking for more easy and tasty slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
What is Polish Bigos and Why is it Difficult to Find a Good One?
Polish cuisine is known for its meat dishes, and bigos is one of the most popular. It’s a stew made with cabbage and sauerkraut, with different types of meat including beef and pork. A traditional dish that has been around for centuries, it’s difficult to find good bigos in America because it’s not a very common dish here.
The word “bigos” comes from the Russian word “бигос” which means “sauerkraut”. The dish was first mentioned in Polish literature in 1832 by Adam Mickiewicz who wrote about “bigos z kapustą” or cabbage and sauerkraut stew. The meat that is used can vary depending on what region you are in but typically includes some combination of beef, pork, bacon, ham hocks, or other smoked meats like kielbasa sausage.
Recipes Similar to This
Polish cuisine dishes are one of the most delicious and well-known in the world. There are many traditional Polish dishes that you can cook at home. One of the most popular is a slow cooker dish, which is surprisingly easy to make.
The following recipes are some of the best in Polish cuisine:
Slow Cooker Polish Bigos Recipe
- 1 cup (250 ml) beef stock
- 2 tablespoons vegetable oil
- 1 medium yellow onion, peeled and chopped
- 1 small head fresh cabbage, chopped
- 1 pound (480 g) sauerkraut, rinsed and drained
- 1/2 pound (240 g) smoked Polish sausages, cut into 1-inch pieces
- 1/2 pound (240 g) bacon, cut into small pieces
- 1 cup (250 ml) dry red wine
- 2 bay leaves
- salt and freshly ground black pepper, to taste
In a 4-6 quart (4-6 L) slow cooker, combine chopped cabbage, sauerkraut, and beef stock. Mix well.
Cover the pot and cook on low-heat setting for 6-8 hours.
Meanwhile, heat the vegetable oil in a large nonstick skillet over medium heat. Add chopped onion and sauté, stirring occasionally, for a few minutes or until golden. Using a slotted spoon, remove cooked onion from the pan and transfer to a bowl.
Add chopped bacon to the pan and fry, stirring occasionally, for a few minutes. Add sliced sausages and continue cooking for a further 5 minutes or until sausages are nice browned. Using a slotted spoon, remove cooked bacon and sausages from the pan.
Open the slow cooker. When cabbage has collapsed by half, add cooked onion, bacon, sausages, bay leaves, and wine to the pot. Recover the cooker and continue cooking until vegetables are tender.
Turn off the slow cooker and open the lid. Discard bay leaves. Stir sausage mixture well before serving.