Classic Bigos with Sausage and Cabbage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A slow-simmered Polish stew of sauerkraut, cabbage, and smoked sausage, flavored with caraway and bay leaves for deep, savory comfort. This polish-inspired soups ready in about 140 minutes pairs pound Beef, ounces Smoked sausage, Sauerkraut for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 6 Polish cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Brown the meat: In a large pot over medium-high heat, cook 1 pound diced beef and 8 ounces diced smoked sausage until browned, about 5 minutes. Remove and set aside.
  2. Step 2: Sauté aromatics: In the same pot, add 2 medium chopped onions and cook for 5 minutes until translucent. Add 1 medium shredded carrot and 3 minced garlic cloves, and cook for 2 more minutes until fragrant.
  3. Step 3: Add the rest: Stir in 2 cups drained sauerkraut, 1 medium shredded cabbage, 2 tablespoons tomato paste, 2 cups beef broth, 2 bay leaves, 1 teaspoon black pepper, and 1 teaspoon caraway seeds. Return the browned meat to the pot.
  4. Step 4: Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally to prevent sticking.
  5. Step 5: Adjust: Taste and adjust seasoning. Remove bay leaves before serving.

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Frequently asked questions

How long does Classic Bigos with Sausage and Cabbage take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Classic Bigos with Sausage and Cabbage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound beef from drying out.

Can I substitute ingredients in Classic Bigos with Sausage and Cabbage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Classic Bigos with Sausage and Cabbage for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Classic Bigos with Sausage and Cabbage?

Polish soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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