The more meats, the merrier.
) or something fresh from the farmers’ market. Kat’s recipe sneaks in a shredded apple to counteract the sauerkraut’s acidity.Photo by Chelsie Craig, Food Styling by Kate Buckens
In around two hours of stovetop bubblin’, everything melds together, the cabbage becomes silky, the carrots get smooth but not mushy, and the apple disappears into the broth. You’ll know the bigos is done when you can slice through a potato with a spoon. Then serve it straight from the Dutch oven with rye or pumpernickel bread, a slather of butter, some fresh dill, maybe a dollop of sour cream, whatever makes you happy.
When Kat was developing this recipe, she told us about her grandmother’s Uzbekistan bigos, which was completely vegetarian, with mushroom and eggplant—whatever was overflowing from their farm’s harvest. Then she layered the vegetables with rice, cabbage, and potatoes. If you’re not a kielbasa person, Kat recommends sturdy, earthy vegetables in their place. Anything delicate won’t hold up to the long cook time of the potatoes.
And we all could use some holding up. Let this meaty stew keep you warm this winter—I mean, a nice sweater and a scarf could also help—and even better if you get to share it with 6-14 of your closest friends. It really makes a lot.Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand.
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