Bigos is famously better on the second and third day, and it earns that by long, slow cooking and reheating: the sauerkraut's sharpness has to mellow and marry with the browned meats over hours, and a few dried mushrooms and prunes add the smoky-sweet depth. Rushed in one short simmer it tastes raw and one-note.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep30 min
Cook2 hr 30 min
Makes8 servings
CuisinePolish
Cost$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for8servings
Sauerkraut
The sour backbone, rinsed if very sharp; it mellows over the long cook. A live, barrel-cured kraut has real depth.
Can you make Bigos in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Bigos? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Bigos ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Bigos gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Bigos vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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