- Learn the history of bigos – from a hunter’s dish to a noble dish with exquisite additions.
- Discover the secrets of perfect bigos: the key role of cabbage, meat and appropriate spices.
- Find out how the order of adding spices affects the taste of bigos and what to do to make it delicious.
- Don’t miss the key tips that will give your bigos an unforgettable aroma and taste!
In Polish tradition, it is a hunting dish prepared from leftover meat. Over time, it reached the courts of the nobility, where they began to add more noble additives to bigos, such as expensive spices and fruit. Modern bigos focuses on good quality sauerkraut and additives. The secret of the aromatic and deep taste of bigos lies in the latter. Dried mushrooms, plums, dried apples and even wine – all these additives determine the aroma of this dish.
For bigos to be tasty, cabbage is the most important thing. It should not be too sour or too bland. Its taste is the basis of the entire dish. Meats are equally important. They cannot be too skinny and too stringy. A good idea is to add sausage or smoked meat to bigos. Experts indicate that the third secret of successful bigos are spices. They add the final flavor and enhance the entire aroma. However, it turns out that the spices for bigos should be added in the right order. Without it, you can spoil a whole pot of stewed cabbage.
How to add spices to bigos? It turns out that the order matters
To make bigos delicious for the holidays, it is worth knowing the correct order of adding spices. It turns out that it matters. Professional chefs suggest that first, at the beginning of stewing, you should add leafy spices such as bay leaves, allspice and juniper berries. During the stewing process, they will release their aroma and give the whole thing a unique flavor. About halfway through cooking, they add garlic, cumin and pepper to the bigos. These additions should be added when the cabbage is already soft. They need a moment to release their aroma, but too long thermal treatment may adversely affect their taste. Finally, add salt, pepper, plums and any wine. The pepper added at the end will not lose its color and aroma, the plums will not be too intense, and the wine will not lose its properties. I always add salt at the end because the cabbage itself may be salty enough. Bigos prepared this way will delight you with its taste and smell.
