Stop Stewing Cabbage: Try This Rich Polish Bigos Hack with Smoked Meats and a Surprising Rice Twist

Even though it’s likely you already have your own collection of recipes to use for home food routine, you still might be tempted to try something usually cooked in other countries.

While the Eastern Europe is famous for its hearty and simple dishes that are prepared at home all the time, Polish bigos might be one of the best examples. Thanks to sausages, rice and tomatoes, the cabbage turns out a little bit spicy and extremely delicious.

Here’s what you need: 500 g of white cabbage, 150 g of hunter’s sausages, 100 g of semi-smoked sausage, 5 tbsp of rice, 1 carrot, 1 onion, 1–2 cloves of garlic, 1 tbsp of tomato paste, 40 ml of sunflower oil, 1 bay leaf, salt and black pepper to taste, 0.5 tsp of dried basil, 100 ml of water.

Finely chop the onion, grate the carrots, and fry everything in vegetable oil until tender. Add the sliced game sausages and semi-smoked sausage, and brown them lightly to bring out a rich smoky aroma.

Thinly slice the cabbage, add it to the pan, and cook for a few minutes until it wilts slightly. Then add the rinsed rice, tomato paste, garlic, basil, bay leaf, salt, and pepper.

Pour in a little water, cover with a lid, and simmer the bigos over low heat for about 35–40 minutes, until the rice is tender and the cabbage is fully infused with the smoky flavors.

Serve the bigos hot.