20-Minute Pork Bigos
Polish hunter's stew stripped down to its soul: pork, cabbage, tomato, and vinegar. Tangy, savory, deeply warming—ready in one skillet.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
Step 2
Brown diced pork in two batches, 3–4 minutes per batch, stirring occasionally. Don't crowd the pan.
Step 3
Return all pork to the skillet. Stir in tomato paste and caraway seeds, coating the meat, about 30 seconds.
Step 4
Pour in broth and vinegar. Add cabbage, bay leaf, salt, and pepper. Stir to combine.
Step 5
Bring to a boil, then reduce heat to medium-low and simmer uncovered for 8–10 minutes until cabbage is tender and pork is cooked through.
Step 6
Taste and adjust seasoning with salt, pepper, or vinegar. Serve hot, spooned into bowls.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- knife
- cutting board
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