I thought that ´Sauerkraut mit Bratwurst´ was really German! 

Alameda, Trudy - you´re both right Polish cuisine is similar to the Czech, Russian and German ones. Or, I should rather say, All three cuisines are alike. It´s not particularly surprising as the borders in our region have changed so many times What influences what people eat is what they were able to get back in the day. Central Europe used to be mainly woods and farmland hence a lot of meat and fatty energy-boosting dishes. Loads of cream-based gravy, later on potatoes or potato dumplings, and of course half fermented cabbage or, in other words, sauerkraut. Polish bigos is a sauerkraut based dish with lots of meat and mushrooms.

Polish Bigos??!! You know with a name like that I had to look it up...

"Bigos is usually eaten with rye bread and potatoes. As with many stews, bigos can be kept in a cool place or refrigerated then reheated later—its taste actually intensifies when reheated. A common practice is to keep a pot of bigos going for a week or more, replenishing ingredients as necessary (cf. perpetual stew). This, the seasonal availability of cabbage and its richness in vitamin C made bigos a traditional part of the winter diet in Poland and elsewhere. In Poland, it was a traditional dish to be served on the Second Day of Christmas."

The lots of mushrooms with sauerkraut sounds nice.....yum....I make a dish out of kimchi (I prefer  baechu kimchi, which has no fermented fish, just cabbage). My dish consists of quinoa or barley, tahini and kimchi and with a light little of toasted sesame and nori over the top.

Bigo sounds interesting....if it were made with no pork I might eat it...do you have a halal or kosher variety?.....

 in the old times when we Poles were at constant wars with e.g Turks traditional bigos was made of the game ´s meat and sour cabbage,is it halal?I mean the game?

old Polish saying dates back to those times´The best bigos is with the cabbage in the field and hares in the forest"I have no idea what our ancestors meant...we Poles sometimes are ambiguous.

Game meat can be halal....the actual slaughter of the animal must be in the guidlines proscribibed and the animal, of course, has to be one of the animals allowed.  The allowed animals is less limited than kosher animals.  Even the allowed parts of animals in halal meat is larger than the parts allowed in kosher meats.  In kosher laws no dairy should be served at the same meal or within certain amount of hours as when animal flesh is consumed.  

Fish is excluded from those laws.  Cold blooded animal, maybe?

Maybe more than you wanted to know about kosher laws

It´s because fish don´t give milk You can´t cook a child in it´s mother´s meat. Ofcourse, it takes it a step further by taking all animals that give milk and not cooking them with any type of milk (technically, you should be able to cook a goat in cows milk). But anyway... let´s just keep it at, fish don´t give milk.

Poultry doesn´t give milk either....

I believe Poland had a large Jewish population prior to WWII. I think they adapted much of the foods, so there must be a Jewish version of Bigo.  They have kreplach, knish

its not even bigo.

ignorant was born ignorant will stay.

I don´t know anything about Polish foods, or do I pretend to, but am trusting Daydreamer or other Polish people to inform me....about what ever it is they do with fermented cabbage and (what sounds like) fermented meat?

Alameda - the word is bigos, the letter "s" at the end does not make it plural, it´s part of the root. It can be confusing to an English speaking native

I don´t really know much about the history of bigos, but I doubt it was inspired by Jewish cuisine. There´s a Polish dish called "Carp made the Jewish way" though.

Bigos is made of both fresh and fermented cabbage (sauerkraut), chopped meat and mushrooms (usually porcini), sometimes carrots and tomato paste. Everybody´s bigos tastes differently. My husband makes a delicious one, mine is not even close to the real taste Some people cook it in a pot, others fry it in the oven. Some add wine, dome don´t. It´s true it tastes best after a few days of constant cooling and reheating.