Vegetarian Bigos (Polish Hunter's Stew)

Discover the flavors of a Polish classic with a modern vegetarian twist in this hearty Vegetarian Bigos, also known as Polish Hunter's Stew. This rich, slow-cooked dish combines the tangy brilliance of sauerkraut with the earthy depth of dried porcini and fresh mushrooms, creating a perfect balance of textures and flavors. Packed with wholesome ingredients like cabbage, root vegetables, and optional sweet enhancements like apple and prunes, this stew is seasoned with aromatic spices such as marjoram, bay leaves, and allspice for an authentic taste. Easy to prepare and nourishing, this plant-based version of bigos is ideal for a comforting family meal or to impress your guests with a taste of Polish tradition. Serve it piping hot with crusty bread to soak up every irresistible bite!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 0.5 head white cabbage
• 500 grams sauerkraut
• 30 grams dried porcini mushrooms
• 300 grams fresh mushrooms (such as button or cremini)
• 1 large onion
• 1 large carrot
• 1 large parsnip
• 3 garlic cloves
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 teaspoon dried marjoram
• 2 bay leaves
• 4 allspice berries
• 0.5 teaspoon black pepper
• 0 to taste salt
• 1 medium apple (optional)
• 5 prunes (optional)

Directions

Step 1

Begin by soaking the dried porcini mushrooms in a cup of warm water for about 20 minutes. After soaking, strain and reserve the liquid, and chop the mushrooms.

Step 2

Core and thinly shred the white cabbage. Rinse and drain the sauerkraut and chop it into smaller pieces if desired.

Step 3

Clean and slice the fresh mushrooms. Peel and chop the onion, carrot, and parsnip. Mince the garlic.

Step 4

In a large pot, heat the vegetable oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Step 5

Add the garlic, sauté for another minute, then add the carrot and parsnip. Cook for about 5 more minutes, stirring occasionally.

Step 6

Stir in the fresh mushrooms and cook until they release their moisture and start browning, about 6-8 minutes.

Step 7

Add the chopped porcini mushrooms along with the strained liquid, making sure not to pour in any sediment from the bottom of the cup.

Step 8

Add the shredded cabbage, sauerkraut, tomato paste, bay leaves, allspice berries, black pepper, and marjoram to the pot. Stir well to combine.

Step 9

If using, peel, core, and dice the apple, and add it to the pot. Chop the prunes and add them as well.

Step 10

Pour in enough water to cover the vegetables, bring to a simmer, then reduce the heat to low, cover, and let it cook gently for about 1.5 to 2 hours, stirring occasionally.

Step 11

Taste and adjust seasoning with salt and additional pepper if necessary.

Step 12

Remove bay leaves and serve the stew hot with crusty bread or on its own.

Nutrition Facts

Serving size	(2066.9g)

Amount per serving	% Daily Value*
Calories	1400.1

Total Fat 43.9g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 19.0g
Cholesterol 20mg	0%
Sodium 5848.4mg	0%
Total Carbohydrate 246.1g	0%
Dietary Fiber 60.2g	0%
Total Sugars 123.9g
Protein 39.7g	0%

Vitamin D 41IU	0%
Calcium 626.3mg	0%
Iron 16.9mg	0%
Potassium 5701.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 10.3%

Carbs: 64.0%