I’ve been making a simple Central European traditional supper for years. Sautéed Cabbage with Kielbasa. But I’ve just discovered a classy, tasty, easy upgrade in that theme: Bigos may be the ultimate happy, healthy Polish classic…
My go-to winter-classic warmer-upper has for year been a simple sauté of tender cabbage in butter, with fresh-cracked black pepper and chunks of Kiebasa sausage. It was one of the first dishes that I learned from my former Polish next-door neighbour when I first moved into my present abode. Now, I’ve discovered a classier, slightly more-complex recipe – with an official name – that elevates my old fave to soaring new heights!
Bigos is a big deal!
I’m sure that my neighbour lady, who grew up on a farm in Poland, always made her family’s ultra-simple sautéed cabbage dish the way she taught me. But I’m all in for the new recipe Sister Erin plopped down in front of me earlier this week.
“Here you go!” she grinned. “Though Thursday may never be the same around this house, again…”
Thursday is often Cabbage Day with us from fall through spring. Because it’s cheap, easy, fast and wonderfully satisfying. And Tadeusza’s recipe has been our go-to treatment.
Now, I start a mere 10 minutes earlier on the prep and use mainly ingredients I always have in the house, to make Bigos.
The main components
Bigos – as many authentic European dishes – is more a techique than a specific recipe. The ingredi-ents are flexible, to a certain extent, and it’s the prep and cooking technique that defines its overall character.
The recipe I used as a starting point to develop my own version calls for shredded young cabbage, slivered sweet onion, sauerkraut, meat, mushrooms and – wait for it – a handful of pitted prunes!
Meat optional
Let me stress, right off the top, that the meat is entirely optional.(Likewise, the mushrooms.) For many in Poland, at various times in its tumultuous history, meatless suppers were often the rule. And the meat you use is entirely up to you and tour family’s prefrences.
The meatless version will be sweeter than the meaty one. But still savoury – even a bit hot – thanks to the paprika and the peppery contribution from the sausage. No additional pepper is needed. And you’ll get all the salt needed to pique the dish’s favour from the sauerkraut.
The prunes should provide all the sweet you want, to take the edge off the kraut.
My take
Just sauté all the ingredients together in the oil until their juices come out and the cabbage is fork tender. Stir often.
Serve in bowls, with fresh, warm bread and butter on the side….
Smacznego!
~ Maggie J.