This hearty winter stew originates from the traditional Polish dish Bigos. It is made from various kinds of meat and game enriched with shredded fresh cabbage. Or sauerkraut if you like.
Outdoor cooking is no longer limited to the summer months. With NOT JUST BBQ, we grill and barbecue all year round because we love to enjoy the unbeatable outdoor grill flavours at any time. NOT JUST BBQ has developed three classic herb and spice mixes to make delicious winter stews on the BBQ for the colder winter season. Or in the pan or on the cooker, of course. Simply season beef or game meat, add vegetables or potatoes, place in a cast-iron pan on the barbecue and simmer gently. Easy to prepare and great for warming up on cold winter nights.
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Ingredients
- Not Just BBQ Hunters Stew Mix
- Not Just BBQ Chilli Challenge Giftpack
- Not Just BBQ Firestarters
- 900 g sauerkraut (pot or pack)
- 3 tbsp vegetable oil
- 1 tsp butter
- 2 large onions – peeled and finely chopped
- 500 g shoulder chops – cut into small cubes
- 4 kabanosy – thin, smoked Polish sausages, cut into 1 cm pieces
- 200 g ½ ring kielbasa, Polish sausage – cut into cubes
- 4 pimento berries
- 2 plums – finely chopped, or 1 tbsp powidla, Polish plum butter
- 1.5 litres of water
- 100 g fresh white mushrooms – chopped
- ½ head of white cabbage – finely chopped
- rye bread
Necessities
- Kamado barbecue (we used The Bastard)
- Coal
- Large cast iron frying pan
- Medium cast-iron frying pan
Preparation method
>> Watch HERE OUR step-by-step how-to video recipe <<
Easy recipe steps:
1. Preheat the grill to 200 degrees
2. Drain the sauerkraut in a sieve. If you prefer a slightly less acidic – flavour, rinse the sauerkraut with cold water and then drain. If you like sour, squeeze out the liquid with your hands. Set aside.
3. Heat 2 tablespoons of oil and the butter in a large ovenproof pan or Dutch oven and add the onions. Fry on a very low heat for 10 – 15 minutes, until the onions are very soft and slightly golden.
4. Add the pork to the pan and fry on a low heat for about 10 minutes, allowing it to brown slowly as the fat is released.
5. Add the sausages to the pan and stir.
6. Add the sauerkraut.
7. Add prunes or powidta and add the Not Just BBQ STEW MIX.
8. Pour in water. Cover with a lid or foil and cook in the grill for 1.5 hours. After the first 15 minutes, lower the bbq to 180C.
9. Towards the end of the cooking time, fry the fresh mushrooms in a separate pan with the remaining oil. Add them to the stew along with the fresh cabbage, stir well, cover cover and put in the oven for another hour.
10. Add them to the stew along with the fresh cabbage, stir well, cover and put under the lid for another hour.
11. If there is still a lot of moisture in the bigos, put the pan on a medium heat and simmer, uncovered, for about 10 minutes or until some of the moisture has evaporated (although we preferred with more moisture!).
Done! Serve with rye bread. The bigos is delicious to eat right away, but even tastier the next day after being well reheated.
Let us know what you think about this recipe! Did you like it?
BBQ Hunters Stew Polish style with cabbage, sausage and plums
