A Lighter Version of a Traditional Polish Favorite
Bigos is one of Poland’s most beloved comfort foods. Traditionally, it’s made with fatty meats and sausage, but this lighter version proves you don’t need them to create a rich, satisfying meal.
Made with plenty of sauerkraut, fresh cabbage, lean chicken, mushrooms, and classic Polish seasonings, this low-calorie bigos is full of flavor while staying lighter than the traditional recipe. Like any good bigos, it tastes even better the next day!
Whether you’re cooking for your family or preparing meals ahead of time, this healthier version is just as comforting as the classic.
Ingredients
- About 1 kg sauerkraut
- About 1 kg white cabbage, chopped
- 800 g chicken breast, cut into strips
- 500–700 g mushrooms, sliced
- 200 g tomato paste
- 1 large onion, diced
- 1 carrot, sliced (optional)
- 2 bay leaves
- 3–4 allspice berries
- ½–1 tsp caraway seeds (optional, but highly recommended for a traditional Polish flavor)
- 1–1½ tsp dried marjoram
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp garlic powder or 1 garlic clove, minced
- Water or light vegetable broth, as needed
Optional
- A handful of dried mushrooms, soaked in warm water. Add both the mushrooms and the soaking liquid to the pot for an even deeper, richer flavor.
Instructions
Prepare the Cabbage
If your sauerkraut is very sour, rinse it briefly under cold water.
For a milder flavor, you can also simmer it for 15–20 minutes before combining it with the fresh cabbage.
Place the sauerkraut and chopped white cabbage into a large pot.
Add the Remaining Ingredients
Add the chicken, onion, mushrooms, and carrot (if using).
Stir in the tomato paste.
Add the bay leaves, allspice berries, caraway seeds, smoked paprika, garlic, and black pepper.
If you’re using dried mushrooms, add them together with the soaking liquid.
Pour in just enough water or broth to lightly cover the cabbage.
Mix everything well.
Simmer
Bring the bigos to a gentle boil.
Reduce the heat and simmer uncovered or partially covered for 60–90 minutes, stirring occasionally.
If needed, add a little more water or broth during cooking.
Finish the Bigos
During the last few minutes of cooking, stir in the dried marjoram.
Taste and season with salt and black pepper if needed.
Serving Suggestions
This lighter version of bigos is delicious served with:
- Low-calorie buns
- Rye bread
- Boiled potatoes
- Creamy mashed potatoes
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Bigos freezes beautifully for up to 3 months.
Many people believe it tastes even better after freezing and reheating.
Recipe Tips
- Mushrooms are one of the key ingredients in this lighter version, adding extra flavor and making the dish more filling.
- If you have dried mushrooms, don’t throw away the soaking liquid. It gives the bigos a rich, earthy flavor.
- Add the marjoram at the very end of cooking to keep its wonderful aroma.
- Like traditional bigos, this recipe tastes even better the next day, making it perfect for meal prep.
Frequently Asked Questions
Can I use dried mushrooms?
Yes! They’re a wonderful addition. Soak them in warm water first, then add both the mushrooms and the soaking liquid to the pot for extra depth of flavor.
Do I have to rinse the sauerkraut?
Only if it’s very sour. If you enjoy a stronger tangy flavor, you can use it straight from the package.
Can I freeze bigos?
Absolutely. Bigos freezes very well and often tastes even better after reheating.
Can I make it without carrots?
Yes. The carrot is completely optional and simply adds a little natural sweetness.
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