Light bigos (Polish hunter’s stew)

The comforting Polish stew: cabbage (fresh and sauerkraut) simmered with lean meat and mushrooms. Tangy and fragrant, it is a hearty winter dish, lightened by using lean meats.

Preparation: 20 min  |  Cooking: 60 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 206 kcal · 23 g protein · 12 g carbohydrate · 7 g fat

Ingredients

• 400 g of raw sauerkraut
• 1/2 green cabbage
• 400 g of lean meat (pork, poultry)
• 200 g of mushrooms
• 1 tin of chopped tomatoes
• 1 onion
• 2 bay leaves

Method

1. Brown the meat and set aside.
2. Soften the onion, then add the cabbage and the rinsed sauerkraut.
3. Add the tomatoes, mushrooms, meat and bay leaves.
4. Simmer gently for 50 minutes.

Nutritional benefits

Cabbage and sauerkraut are low in calories and rich in fibre and vitamin C (fermented sauerkraut also provides probiotics), while the lean meat adds protein. By choosing lean meats rather than fatty cured meats, bigos remains a hearty, balanced winter dish. Naturally gluten-free and dairy-free.

Variations and substitutions

• With smoked poultry sausages.
• Vegetarian: with white beans and mushrooms.
• With prunes for a touch of sweetness.
• With paprika and caraway.

Storage and making ahead

Even better reheated several times; keeps for 5 days and can be frozen. A batch cooking champion.

💡 Good to know

Bigos improves each time it is reheated: it is a dish you make in large quantities and enjoy over several days.

Read more

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: sauerkraut · cabbage · pork · mushrooms · tomatoes.

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