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Pork and white cabbage stew

Pork and white cabbage stew

Main dishes

Bigos is a traditional Polish dish: slow-cooked pork, white cabbage, and onions, simmered with tomatoes, bay leaves, and Jamaican hot peppers.

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Recipe from Anka, MediaWiki default, Jozeil (KochWiki), adapted by Recette de cuisine · · updated on

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Bigos is a hearty Polish dish, typically served without or with a side of mashed potatoes. The longer it simmers, the better it becomes.

Ingredients and directions

  • Prep time45 min
  • Cook time1 hr 20 min
  • Total2 hr 5 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$6.40 $1.07 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Gluten-free
  • Low lactose

Ingredients

6 people
  • $1.74
  • $0.44
  • $0.46
  • $1.47
  • $2.12
  • $0.12
  • $0.05

Prices from US supermarkets for 6 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Cut the meat into small pieces and finely chop the onions. ≈ 8 min
  2. Sear the meat in vigorous portions with the onions and bouillon cube in the fat, in a pan.
  3. Salt and pepper. ≈ 2 min
  4. Finely chop the cabbage and briefly sauté it in a pan. ≈ 8 min
  5. Add the tomato concentrate, bay leaf, and Jamaican hot pepper, followed by the nutmeg. ≈ 3 min
  6. Add the browned meat. ≈ 3 min
  7. Pour: Pour gently cover the ingredients as they are mixed. ≈ 3 min
  8. Continue to cook, covered, stirring occasionally, until everything is tender. ≈ 3 min

The bill

Pork and white cabbage stew

  • 1 kg of white cabbage$1.74
  • 3 onions$0.44
  • 1 bouillon cube$0.46
  • 140 g of tomato puree (2 small cans)$1.47
  • 2 tablespoons of lard, vegetable oil paint, or clarified butter$2.12
  • freshly ground white or black pepper$0.12
  • sea salt or coarse sea salt$0.05

Total$6.40

that's $1.07 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of white cabbage
  • 750 g of pork
  • 3 onions
  • 1 bouillon cube
  • 140 g of tomato puree (2 small cans)
  • 2 tablespoons of lard, vegetable oil paint, or clarified butter
  • water
  • 3 bay leaves
  • 6 Jamaican hot peppers
  • A pinch of freshly grated nutmeg
  • freshly ground white or black pepper
  • sea salt or coarse sea salt

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