Dish · polish
Bigos
Bigos is a Polish stew of sauerkraut and fresh cabbage cooked down with several cuts of meat, sausage, and dried mushrooms until the cabbage turns dark and the flavors merge.
Where it comes from
It grew out of Polish hunting camps and manor kitchens, where cooks combined whatever meat scraps and preserved vegetables were on hand into one pot that could sit and feed a group over days.
What cooks argue about
Almost everyone agrees it tastes better reheated, so the real argument is how long to let it rest between cookings, with some insisting on three days minimum before it's ready to serve.
Versions
Nobody has published a bigos here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
cabbage green
mushroom porcini
prune