Bigos is a classic example of a one-pot dish that is often prepared in December. It usually appears on Polish tables during Christmas or New Year’s Eve, but of course it can be prepared regardless of the date on the calendar.
On Christmas Eve, it is eaten in the Lenten version – with cabbage, mushrooms and spices. On subsequent days with different types of meat or sausagesto make it rich and kill hunger at family meetings. Everyone has a different way of preparing it, but when… You’ll make bigos for Christmas and everyone will ask for a helping of it.
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One of the most important decisions when preparing bigos is the selection of ingredients. They must be of the best quality possible, especially when it comes to choosing cabbage, which should be naturally pickled.
However, it is worth mixing it with a bit of a more sour variety to make the dish better balancedcrispier and went perfectly with the other additions.
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Don’t forget to add dried smoked plums (or smoked bacon and peppers) or well-soaked, cooked mushrooms to the bigos.which perfectly enhance the taste.
Also remember that the fat added to bigos should not be accidental. In the classic version (with meat), the best option is the one made directly from meat or lardc, and in Christmas Eve bigos, a combination of rapeseed oil and linseed oil.
My mother always waters stewing cabbage It goes well with bigos much better than regular tap waterbecause it gives the dish even more of a forest aroma and allows the flavors to penetrate each other more naturally.
