Eugenia Polatajko and her daughter Lidia Trempe from Rudy's Strudel Bakery in Parma are very proud of their Polish descent. They shared a family recipe with Fox 8's Kristi Capel for Polish Bigos which is a tasty traditional Polish stew.
Click here to learn more about Rudy's Strudel Bakery.
Babcia Genia's Bigos
Bigos is a traditional Polish stew made with Sauerkraut and assorted smoked meats.
6 oz smoked, sliced bacon, cut into 1/2 inch peices
12 oz boneless pork shoulder cut into 1/2 inch cubes
12 oz smoked kielbasa, sliced
2 tbsp olive oil
3 cups sauerkraut drained (reserve liquid)
4 cups shredded green cabbage (cook separately in salted water and drain)
2 cups yellow onions, chopped
3 bay leaves
2 all spice berries
1 cup beef stock or water
3 tbsp tomato paste
Salt and Pepper to taste
In a large dutch oven, brown bacon. Add pork shoulder and continue to brown together. Add onions and continue to cook until transparent. Next, add sliced kielbasa and continue to brown for an additional ten minutes. Then add drained cabbage and sauerkraut, mix well. Add spices, beef stock, tomato paste, salt and pepper to taste, cook over low heat for one hour. Mix well, check for seasoning and tartness, the sauerkraut reserve liquid can be added if more tartness is desired.
To turn this bigos into "Hunter's" Bigos add 3/4 cup of dry red wine.