Slow Cooker Polish Bigos Recipe

Step 1

In a 4-6 quart (4-6 L) slow cooker, combine chopped cabbage, sauerkraut, and beef stock. Mix well.

Step 2

Cover the pot and cook on low-heat setting for 6-8 hours.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Turn off the slow cooker and open the lid. Discard bay leaves. Stir sausage mixture well before serving.