"Bigos is one of those Polish dishes that has been romanticized in poetry, discussed in its most minute details in all sorts of literary contexts, and never made in small quantities. ... In the manor house where my grandfather was born, the bigos was kept warm in a compartment in the great tile stove that heated the parlor where guests were received. It was handed out as a welcoming snack served on poppy seed toast, along with a glass of iced vodka or champagne. While Polish villagers often make a plain version of bigos in huge cauldrons over an open fire for wedding feasts, real bigos is best when it is baked very slowly at a low temperature in a ceramic pot. The evaporation alone should be enough to thicken it. Furthermore, it should not be served until at least one day old, preferably three: it needs time for the flavors to fuse into a highly complex and concentrated taste."
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Bigos
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