Bigos

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In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Ingredients quick view

1 lb sauerkraut, drained and rinsed

1 lb fresh cabbage, chopped

1 lb pork shoulder, diced

1 lb kielbasa, sliced

1 onion, chopped

2 cloves garlic, minced

1 cup beef broth

1 teaspoon caraway seeds

1 teaspoon black pepper

Salt to taste

2 tablespoons vegetable oil

Bigos tastes even better the next day; store leftovers in the fridge to enhance the flavors overnight.

For a smoky flavor, consider adding a bit of smoked bacon to the mixture.

Pair this dish with hearty slices of rye bread for an authentic Polish experience.

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