Low Sodium Bigos (Polish Hunter's Stew)

Discover the heartwarming flavors of traditional Polish cuisine with this "Low Sodium Bigos (Polish Hunter's Stew)"—a lighter take on the classic hunter's stew without compromising on flavor. This hearty and wholesome dish combines tender cubes of pork shoulder and beef, savory turkey sausage, and a delightful medley of sauerkraut, green cabbage, mushrooms, and root vegetables. Simmered for hours in unsalted chicken broth and enriched with aromatic spices like bay leaves, caraway seeds, and marjoram, this stew achieves a perfectly balanced, robust taste with minimal sodium. Perfect for meal prepping or feeding a crowd, it’s a low-sodium comfort food ideal for pairing with crusty rye bread or boiled potatoes. Warm, filling, and packed with traditional Polish flavors, this dish brings old-world charm to your kitchen in a fuss-free, health-conscious way.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 8

Ingredients

• 500 grams Sauerkraut
• 500 grams Green cabbage
• 400 grams Pork shoulder, cubed
• 400 grams Beef stew meat, cubed
• 200 grams Turkey sausage, sliced
• 1 liter Unsalted chicken broth
• 1 large Onion, chopped
• 2 medium Carrot, sliced
• 200 grams Mushrooms, sliced
• 4 units Garlic cloves, minced
• 2 tablespoons Tomato paste
• 2 units Bay leaves
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Caraway seeds
• 1 teaspoon Dried marjoram
• 2 tablespoons Vegetable oil

Directions

Step 1

Rinse the sauerkraut under cold water to remove excess brine, then drain well and set aside.

Step 2

Thinly slice the green cabbage and set aside.

Step 3

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the cubed pork shoulder and beef stew meat, browning them on all sides for about 5 minutes. Remove the meat from the pot and set aside.

Step 4

Add the remaining tablespoon of oil to the pot, then add chopped onion, carrots, and mushrooms. Sauté for about 5 minutes until onions are translucent.

Step 5

Stir in the minced garlic and cook for another minute until fragrant.

Step 6

Return the browned meats to the pot and add the turkey sausage. Stir in the tomato paste.

Step 7

Add the sauerkraut and sliced green cabbage to the pot. Pour in enough unsalted chicken broth to almost cover the ingredients.

Step 8

Add bay leaves, black pepper, caraway seeds, and dried marjoram. Stir everything together until well combined.

Step 9

Bring the stew to a gentle simmer over medium-low heat, cover, and cook for about 2.5 to 3 hours, stirring occasionally, until the meats and cabbage are tender.

Step 10

Taste and adjust seasonings if necessary before serving.

Step 11

Serve hot, ideally accompanied by a slice of rye bread or boiled potatoes.

Nutrition Facts

Serving size	(3527.0g)

Amount per serving	% Daily Value*
Calories	3163.7

Total Fat 227.3g	0%
Saturated Fat 76.4g	0%
Polyunsaturated Fat 19.0g
Cholesterol 760.4mg	0%
Sodium 5894.7mg	0%
Total Carbohydrate 100.7g	0%
Dietary Fiber 37.6g	0%
Total Sugars 43.8g
Protein 206.9g	0%

Vitamin D 40IU	0%
Calcium 637.9mg	0%
Iron 29.9mg	0%
Potassium 6001.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 25.3%

Carbs: 12.3%