There is no single recipe for a savoury stew of cabbage and meat, as recipes vary from region to region and from family to family. Typical ingredients include white cabbage, sauerkraut (kapusta kiszona in Polish), various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms. The meats may include pork (often smoked), ham, bacon, sausage, veal, beef, and, as bigos is considered a real hunters' stew, venison or other game; leftover cuts find their way into the pot as well. It may be seasoned with pepper, caraway, juniper berries, bay leaf, marjoram, pimenta, dried or smoked plums and other ingredients.
Bigos is usually eaten with mashed potatoes or rye bread. As with many stews, bigos can be kept in a cool place or refrigerated and then reheated later – it is said that its flavour actually intensifies when reheated. One observed tradition is to keep a pot of bigos going for a week or more, replenishing ingredients as necessary (cf. perpetual stew). This, the seasonal availability of cabbage and its richness in vitamin C made bigos a traditional part of the winter diet in Poland and elsewhere. It is a popular dish in Poland to be served on the Second Day of Christmas.
Other articles related to "bigos":
... written by poet, writer and philosopher Adam Mickiewicz, features a poetic description of bigos eaten by members of the aristocratic szlachta returning from hunting In the pots ... Without these, still a dish of no mediocre worth Is bigos, made from legumes, best grown in the earth Pickled cabbage comes foremost, and properly chopped, Which itself ... Przecież i bez tych przypraw potrawą nie lada Jest bigos, bo się z jarzyn dobrych sztucznie składa ...