Description
Slow Cooker Bigos is a traditional Polish hunter’s stew perfect for cozy winter nights. This rich and hearty dish combines a variety of sausages, pork, sauerkraut, cabbage, mushrooms, and aromatic spices slowly cooked to meld deep, savory flavors. Using a slow cooker makes the preparation simple, allowing the stew to develop a complex taste with minimal hands-on time.
Ingredients
Scale
Meats and Sausages
- 6 strips Bacon (can substitute with turkey bacon for a lighter option)
- 1 lb Kielbasa Sausage, cubed (smoked sausage alternative possible)
- 4 pieces Kabanos Sausage, cut small (substitute with any spicy sausage)
- 1 lb Pork Loin or Shoulder, cubed (chicken can be used for lighter version)
Vegetables and Mushrooms
- 1 cup Dried Porcini Mushrooms (or shiitake mushrooms, or omit)
- 2 medium Onions, diced (shallots can be used as alternative)
- 1 small White Cabbage, shredded (savoy cabbage or kale can be substituted)
- 6 cups Sauerkraut, drained (rinse if too salty or use fresh cabbage)
Liquids and Flavorings
- 2 tbsp Tomato Paste (omit for less acidic flavor)
- 1 tbsp Caraway Seeds (optional, omit if undesired)
- 3 Bay Leaves (remove before serving)
- 0.5 tsp Allspice (can substitute with a pinch of nutmeg)
- 3 Juniper Berries (optional, or omit or use gin)
- 2 cups Polish Beer or Dry Red Wine (or chicken stock for non-alcoholic)
- 1 cup Beef Stock (vegetable stock can be used as lighter alternative)
- Salt and Pepper, to taste
- Boiling Water (to rehydrate mushrooms)
Instructions
- Rehydrate mushrooms: Soak the dried porcini mushrooms in boiling water for about 20 minutes until softened. Drain and set aside the mushrooms, reserving the soaking liquid to add to the stew later.
- Crisp the bacon: In a large pan over medium heat, cook the bacon strips until crisp. Transfer the cooked bacon to the slow cooker and leave the bacon drippings in the pan for added flavor.
- Brown the sausages: Add the cubed kielbasa and kabanos sausages to the pan and sauté until golden brown and aromatic. Transfer the browned sausages to the slow cooker with the bacon.
- Brown the pork: Using the same pan, sear the cubed pork loin or shoulder pieces until nicely browned on all sides, developing a delicious crust. Then add them to the slow cooker with the other meats.
- Sauté onions and cabbage: Add the diced onions to the pan and cook until translucent. Next, add the shredded cabbage and cook a few minutes more until slightly softened. Transfer this mixture into the slow cooker.
- Combine all ingredients: Stir in the rehydrated mushrooms with their soaking liquid, drained sauerkraut, tomato paste, bay leaves, caraway seeds, allspice, juniper berries if using, beer or wine, and beef stock into the slow cooker.
- Slow cook: Cover and set the slow cooker to LOW. Cook for 8 to 10 hours, allowing all flavors to blend and the meat to become tender.
- Finalize seasoning: Before serving, remove the bay leaves. Taste the stew and adjust salt and pepper to your liking for perfect seasoning.
Notes
- You can omit porcini mushrooms or substitute with shiitake depending on availability.
- For a lighter dish, turkey bacon and chicken can be used instead of pork and regular bacon.
- If you prefer a non-alcoholic version, substitute beer or wine with chicken or vegetable stock.
- Rinsing sauerkraut can reduce saltiness if needed.
- Juniper berries add a traditional flavor but are optional.
- Slow cooking time can be adjusted between 8 to 10 hours based on your slow cooker and schedule.
