Bigos is already true to Paleo way of life, without even modifying the recipe. It’s considered by many to be the Polish national dish. Traditionally, there was a pot with some bigos cooking almost in permanence. There is no strict recipe and variations are endless. Hunters use to come back from a hunt and would put the meat they brought back in the stew, making it a different stew every time.

One particularity of this dish is the use of sauerkraut and the sour flavor it gives to the stew. Sauerkraut is a favorite with Paleo mostly for the healthy functional bacteria in it, but in this case it will only be for taste because it’ll be heated and the bacteria will die. I recommend that you get in the habit of making your own sauerkraut at home for a fraction of the price of the bought version. If you decide to buy it for now, look for a real sauerkraut without vinegar in the ingredients. The sour taste should come as a by-product of the fermentation. Bubbies makes a great sauerkraut that is available in most health food stores.

The original recipe calls for kielbasa sausage, but substitute with another kind of sausage if you can’t find a good quality kielbasa without additives, sugar or other intruders. All the meats used can be substituted for what you have available, it’s the spirit of this stew.

Bigos Recipe

Ingredients

1/2 medium cabbage;

4 cups of sauerkraut;

1 can tomato paste;

1/2 lb bacon sliced;

1 lb pork diced (any parts that can be sautéed is good);

1 lb Kielbasa sausage sliced (optionally substitute with a quality sausage from your butcher);

1 large onion diced;

2 cloves garlic minced;

1 bay leaf;

Optional salt and pepper to taste;

Preparation