Festival Food · Hunter's Stew
Bigos z Kotła
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Polish tradition holds that bigos only gets better the more times it's reheated — some cooks deliberately let a batch simmer down and return to it over several days.
A slow-simmered stew of sauerkraut, fresh cabbage, and whatever smoked meats and sausage are on hand, ladled steaming out of huge cauldrons at Kraków's Christmas markets and highland festivals into paper bowls.
Why it's made this way: It began as a way to stretch hunted game and preserved cabbage through the winter, and the cauldron-and-crowd format made it a natural fit for the market squares and mountain festivals of Małopolska.
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Part of World of Street Food — 690 dishes from 118 countries.
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