One of the mysteries of the English language finally explained.
In Polish cookery: a traditional stew of cabbage and meat.
Late 19th century. From Polish bigos traditional stew of cabbage and meat, transferred use of bigos mince, chopped meat, further etymology uncertain; perhaps ultimately from early modern German begossen doused, past participle of begießen to pour (a liquid) on (a thing), to douse, the dish being so called because it is traditionally doused with wine.
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