Stews & soups
Sven's Summer Bigos with Young Cabbage and Sausage
A lighter, summery take on bigos with fresh cabbage, vegetables, bacon, sausage, tomatoes and plenty of dill. Young white or pointed cabbage makes it fresher than classic bigos while preserving its hearty character.
Timing
- Preparation: 20 minutes
- Cooking time: 50 minutes
- Total time: 70 minutes
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 380 kcal
- Protein
- ≈ 20.3 g
- Carbohydrates
- ≈ 16 g
- Fat
- ≈ 24.3 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 large young white cabbage or 1 large pointed cabbage · ≈ 1000.0 g
- 2–3 onions · ≈ 250.0 g
- 2 carrots · ≈ 160.0 g
- a little butter or lard · ≈ 10 g
- 3 Silesian, Krakowska or similar smoked sausages · ≈ 300 g
- 1 red or yellow pepper · ≈ 150 g
- 400 g tomato passata or chopped tomatoes · ≈ 400 g · Assumed quantity / reference product
- a little stock, if needed · ≈ 250 g · Assumed quantity / reference product
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 large young white cabbage or 1 large pointed cabbage
- 300 g smoked streaky bacon
- 3 Silesian, Krakowska or similar smoked sausages
- 2–3 onions
- 2 carrots
- 1 red or yellow pepper
- 400 g tomato passata or chopped tomatoes
- 1 large bunch of dill
- salt
- black pepper
- 1 tsp sweet paprika
- optional: a little caraway
- a little butter or lard
- a little stock, if needed
Instructions
- Cut the cabbage into broad strips.
- Dice the bacon and render it in a large pot.
- Slice and brown the sausage, then remove it briefly from the pot.
- Cook the onions in the bacon fat until translucent.
- Add the carrots and pepper and sauté for a few minutes.
- Add the cabbage in batches and let it wilt down.
- Add the tomatoes and a little stock if needed.
- Return the sausage to the pot.
- Season with black pepper, paprika and caraway, if using.
- Cover and simmer gently for about 35–45 minutes.
- Fold in plenty of chopped dill shortly before the end.
- Adjust the seasoning and serve with bread or potatoes.
