Bigos Day is celebrated on January 20! For at least 200 years, BIGOS has been - in general - "a dish of stewed cabbage and chopped meat." Of course, in different regions of Poland and in different homes it is prepared slightly differently, with different additives. But from a linguistic perspective, it turns out that the most important thing in bigos is precisely this chopped meat. For as late as the 17th century, the noun BIGOS had the more general meaning of "chopping". In the novels of Henryk Sienkiewicz (one of the most popular Polish writers of the late 19th and early 20th centuries), we read about how one would BIGOSOWAĆ another, meaning "to chop into small pieces" - with a sward or a cudgel, of course. Hence the phraseologies TO MAKE BIGOSE, meaning "to make troubles". Sauerkraut, meat and spices - this is the simplest recipe for this delicious dish. Among the spices you cannot miss pepper and bay leaves, or forest mushrooms. Most often, some fresh cabbage is also added to the sauerkraut. You can also find dried prunes in bigos. The longer it is prepared - the better, of course, it is best to make it for several days.