A Polish dish consisting of layers of sauerkraut, onions and apples with cooked meats such as venison, chicken, duck, ham or sausages. The layers are buttered, stock is poured over all and the casserole is baked slowly to allow the flavors to mingle. Tradition says that bigos should be made several days in advance because it is best when reheated.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.