It used to be cooked in a cauldron or on a camp fire and Polish hunters would add whatever meat they had to hand, for example, venison or other game.

Bigos is a savoury dish, traditionally made with sauerkraut ( kapusta kiszona) or cabbage and meat.

1 small head cabbage (chopped). Bigos is a traditional single pot dish, usually made during the winter months or for special occasions.

It is even mentioned by Adam Mickiewicz in the epic poem Pan Tadeusz.

And every "bigos" although based on the same ingredients, is slightly different.

2 cups water (boiling). The history of Polish bigos, commonly known as “hunter's stew” in English, begins many centuries ago. There are several rules which apply to the preparation of the dish. Ingredients 1 cup prunes (pitted). Traditionally, there was a pot with some bigos cooking almost in permanence. Bigos, a Polish Hunter’s Stew. 1 pound sauerkraut (rinsed well and drained).

Many Poles associate it with sauerkraut and the taste of meat. Bigos is already true to Paleo way of life, without even modifying the recipe. 1 tablespoon bacon fat (or vegetable oil).

1/2 ounce Polish borowiki mushrooms (dried or dried Italian porcini mushrooms).

In "bigos" there is definitely more meat than cabbage. It’s considered by many to be the Polish national dish. There is no strict recipe and variations are endless. "Bigos" is typically Polish dish it matches our national character, we are a nation of individuals, after all. 1 medium onion (chopped).