With what seemed to be cooler temperatures and the start of autumn, I decided it was time to dig out my slow cooker and make one of my favourite stews. Then the temperatures got warmer again… But no matter, this is still a lovely, low carb way to enjoy sauerkraut, cabbage and pork.
I’m not Polish. Nor have I tried anyone else’s recipe other than my own, but from what I can gather, bigos is one of those recipes for which every Polish grandmother has their own recipe, so there’s no real standard.
If you don’t want to be entirely lazy, you can get more flavour from the meat by frying the pork and sausage together in a little butter before adding to the slow cooker, but to be honest, I don’t usually bother. Slow cooking for so long means the pork gets meltingly tender.
Whilst I’d once have served this with potatoes or sourdough bread, nowadays it’s just as filling topped with a good dollop of sour cream!
Bigos - Polish Style Hunter's Stew (Slow Cooker Version)
6 g carbs, 28 g protein /serving
- 210 g Pork, Diced
- 70 g Kiełbasa Smoked Sausage, sliced
- 125 g Cabbage, sliced finely
- 170 g Sauerkraut, Drained and rinsed
- 50 g Chestnut Mushrooms, Diced
- 400 g Tinned Chopped Tomatoes
- 1 Chicken Stock Cube
- 0.5 tsp Allspice berries (optional)
- 0.5 tsp Caraway Seeds (Optional)
- Step 1 Add all ingredients to your slow cooker bowl.
- Step 2 Cook on Low heat for at least 5-6 hours (the longer the better).