History

Bigos wrocławski grew from the post-1945 layering of Eastern Borderlands settlers' bigos (heavier, smoked-meat-led) onto the Silesian-German cabbage tradition. The Wrocław version takes the dried-plum sweetness from the Silesian larder and the smoked-meat depth from the Lwów inheritance. Improves on reheats; some Wrocław kitchens keep a pot running for a week.

Make it at home

Yield Serves 8Hands-on 45 minTotal 4 hrDifficulty Easy

Ingredients

  • 500g sauerkraut, drained
  • 500g fresh white cabbage, shredded
  • 300g smoked Polish kielbasa, sliced thick
  • 200g smoked bacon, diced
  • 300g pork shoulder, in 3cm cubes
  • 30g dried porcini
  • 100g dried pitted prunes
  • 1 large onion, diced
  • 2 bay leaves, 6 juniper berries, 4 allspice berries
  • 1 tablespoon Polish dried marjoram
  • 500ml beef stock
  • 100ml dry red wine

Method

  1. Soak the porcini in 200ml warm water 30 minutes. Drain (reserve liquid), chop.
  2. Brown the pork shoulder and bacon in a heavy pot over medium heat, 10 minutes.
  3. Add the onion and cook 5 minutes. Add the kielbasa and cook 3 minutes more.
  4. Add the sauerkraut and fresh cabbage. Stir to combine.
  5. Add the prunes, mushrooms, mushroom water, bay leaves, juniper, allspice, marjoram, stock and wine.
  6. Bring to a simmer. Cover and braise on low heat for 3 hours, stirring every 30 minutes.
  7. Uncover and reduce 30 minutes more if loose. Adjust salt; the smoked meats season it for you.
  8. Best eaten the day after, reheated gently. Holds for a week in the fridge.

Tip from the editors. Polish kielbasa is the soul of bigos. Substituting Italian sausage gives you a different (still good) dish; it isn't bigos.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat bigos wrocławski

Bigos wrocławski in Wrocław

Restauracja Wrocławska ★ 4.2

Silesian€€stare-miasto

Restauracja Wrocławska's casual side: Silesian classics, pre-war Breslau menu drawn from Marek Krajewski novels, and the city's most reliable plate of rolada śląska.

Signature: Rolada śląska, Śląskie niebo, Kluski wrocławskie

Order: Rolada śląska with potato dumplings (kluski śląskie) and red cabbage, the canonical Silesian plate.

Tip: The hekele (smoked-herring spread) starter is the deep-Silesian move many visitors miss.

Karczma Lwowska ★ 4.0

Eastern Polish€€stare-miasto

Karczma Lwowska on Wrocław's Rynek cooks Eastern Borderlands food, the family roots a lot of post-1945 Wrocław inherited. Flaming grilled meat platters, pierogi, bigos.

Signature: Flaming meat platters, Pierogi, Bigos

Order: The flaming meat platter for two with grilled vegetables and three sauces.

Tip: Ask for the szaszłyk skewers; they're cheaper than the platter and the kitchen treats them with the same care.

Konspira ★ 4.0

Themed restaurant bar

Konspira on Plac Solny in Wrocław doubles as a bar after the dinner service quiets: Polish vodkas, 1980s themed cocktails, the hidden apartment behind the wardrobe.

Signature drink: Polish vodkas and Solidarity-era cocktails

Food: Polish classics

Order: A flight of three Polish vodkas with pickle juice chasers.

Tip: After 22:00 the room turns into a bar; ask to sit in the hidden apartment for a quieter scene.

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