Vegetarian Bigus (Polish Hunter's Stew)

Indulge in the hearty, comforting flavors of Vegetarian Bigus, a plant-based twist on the traditional Polish Hunter's Stew. This rustic dish combines tangy sauerkraut, tender white cabbage, and earthy button mushrooms, all slowly simmered in a savory broth infused with aromatic spices like juniper berries, bay leaves, and caraway seeds. Vibrant vegetables like carrot, red bell pepper, and onion add color and sweetness, while a touch of tomato paste enhances its rich, deep flavor. Perfect for cozy dinners, this vegetarian stew is best served piping hot with crusty bread or creamy mashed potatoes. With its slow-cooked goodness and bold, traditional flavors, Vegetarian Bigus is a satisfying and nutritious meal that celebrates the essence of Polish cuisine.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 500 g sauerkraut
• 300 g white cabbage
• 200 g button mushrooms
• 2 carrot
• 1 red bell pepper
• 1 onion
• 3 cloves garlic
• 2 bay leaves
• 3 allspice berries
• 5 juniper berries
• 2 tbsp tomato paste
• 500 ml vegetable broth
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp caraway seeds
• 1 tsp dried marjoram
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Prepare the ingredients by draining the sauerkraut and roughly chopping it. Shred the white cabbage. Slice the mushrooms. Peel and dice the carrots and red bell pepper. Finely chop the onion and garlic cloves.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.

Step 3

Add the sliced mushrooms to the pot and cook for about 5-7 minutes until they release their moisture and are lightly brown.

Step 4

Stir in the diced carrots, red bell pepper, and shredded white cabbage. Cook for another 5 minutes while stirring occasionally.

Step 5

Add the sauerkraut, tomato paste, bay leaves, allspice berries, and juniper berries to the pot. Stir well to combine all ingredients.

Step 6

Pour in the vegetable broth, ensuring all ingredients are submerged. Stir in the paprika, caraway seeds, and dried marjoram.

Step 7

Season the stew with salt and black pepper to taste, then bring it to a gentle boil.

Step 8

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 2 hours. Stir occasionally, adding a little more broth or water if needed to prevent sticking.

Step 9

Remove the bay leaves, allspice, and juniper berries before serving.

Step 10

Taste and adjust the seasoning if necessary, then serve hot with fresh bread or over mashed potatoes.

Nutrition Facts

Serving size	(1940.2g)

Amount per serving	% Daily Value*
Calories	1080.8

Total Fat 48.3g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 6.4g
Cholesterol 20mg	0%
Sodium 6996.7mg	0%
Total Carbohydrate 150.9g	0%
Dietary Fiber 46.8g	0%
Total Sugars 45.8g
Protein 32.2g	0%

Vitamin D 20IU	0%
Calcium 513.2mg	0%
Iron 16.3mg	0%
Potassium 4051.5mg	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: 37.2%

Protein: 11.0%

Carbs: 51.7%