This meaty stew is usually made with wild game such as venison or boar, but you can use beef, pork, or other meat--just use a lot. It's perfect for feeding a crowd, especially when the weather turns cold and dreary.

Recipe Summary

prep:
30 mins
cook:
2 hrs 30 mins
additional:
8 hrs
total:
11 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place mushrooms in warm water to soak and soften, 10 or 15 minutes. Drain and chop.

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  • Heat butter in a heavy pot or Dutch oven; add sauerkraut and sliced cabbage. Cook over medium-low, stirring occasionally. Brown the meat and add it to pot while sauerkraut is cooking per directions below.

  • Heat skillet over medium-high heat; add bacon and cook until browned but not crisp. Transfer bacon to pot with cabbage, leaving bacon grease in skillet.

  • Brown pork shoulder pieces in bacon grease over medium-high heat. Sprinkle with salt. Cook and stir until browned on all sides, 4 to 5 minutes. Transfer pork to pot. Add beef chunks to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes. Add sausage slices to skillet and cook and stir until browned. Transfer slices to pot.

  • Reduce heat under skillet to medium. Add chopped onion and a sprinkle of salt; cook and stir until onion turns translucent and starts to take on some color. Stir in chopped mushrooms and diced prunes. Cook and stir about 2 minutes. Pour in dry red wine; raise heat to medium-high. Simmer until wine is reduced to where very little liquid remains. Transfer onion mixture to pot with cabbage and meat. Add paprika, caraway seeds, thyme, allspice, bay leaf, pepper, and salt. Stir to evenly distribute all ingredients.

  • Cover tightly; simmer over medium-low heat until meat is tender, 1 to 1 1/2 hours, stirring occasionally. Remove from heat. Allow stew to cool slightly; refrigerate overnight to let flavors blend.

  • Place pot over low to medium-low heat and add a splash of water. Bring stew to low simmer, stirring occasionally, and cook until hot, 10 to 15 minutes.

Chef's Note:

You can serve this right after you cook it, but I find it's so much better reheated the next day after all the flavors blend.

Nutrition Facts

640 calories; protein 32.2g 64% DV; carbohydrates 19g 6% DV; fat 44.9g 69% DV; cholesterol 135mg 45% DV; sodium 1173.8mg 47% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2019
I used Elk, Wild Boar and Chukar that my kids killed last hunting season, homemade smoked and fresh sausage and homemade sauerkraut, it turned out FANTASTIC!!!! I also used a splash of some leftover white wine I had. I reheated it for dinner two nights later when my daughter had a friend over after their school club meeting. Her friend never ate any game animals or sauerkraut before and loved it. ( three large helpings worth) I recommend waiting a day or two to serve it. Read More
(5)

Most helpful critical review

Rating: 1 stars
11/17/2018
1 1/2 stars only because it was edible just horrible. I made this exactly as directions stated (minus prune) and am sad I wasted my time and more upset that I wasted so much meat that could have been made into much more appetizing dishes that would have been far less time consuming. This is mediocre at best! Read More
(2)
21 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/22/2019
I used Elk, Wild Boar and Chukar that my kids killed last hunting season, homemade smoked and fresh sausage and homemade sauerkraut, it turned out FANTASTIC!!!! I also used a splash of some leftover white wine I had. I reheated it for dinner two nights later when my daughter had a friend over after their school club meeting. Her friend never ate any game animals or sauerkraut before and loved it. ( three large helpings worth) I recommend waiting a day or two to serve it. Read More
(5)
Rating: 1 stars
11/17/2018
1 1/2 stars only because it was edible just horrible. I made this exactly as directions stated (minus prune) and am sad I wasted my time and more upset that I wasted so much meat that could have been made into much more appetizing dishes that would have been far less time consuming. This is mediocre at best! Read More
(2)
Rating: 5 stars
05/06/2018
Best Bigos I have ever tasted, better than Babcia's! Read More
(1)
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Rating: 4 stars
01/19/2018
I m giving it four stars based on my first time ever making it and having no idea what to expect. I think it might be a 5 Star the next time. Read More
Rating: 5 stars
01/09/2018
Good Read More
Rating: 4 stars
10/31/2020
That's a lot of meat!! Followed the recipe and the taste was terrific, especially the next day. On the second day I roasted some sweet potatoes to add to my leftovers. DELICIOUS! Not at all tradicional but very tasty. Read More
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Rating: 5 stars
03/07/2018
Great but it must age to fully appreciate Read More
Rating: 5 stars
10/22/2019
I will make this again! Read More
Rating: 5 stars
09/02/2018
Just followed the video and it was wonderful. Read More
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