Vegetarian Bigos {Bigos Jarski}

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Vegetarian Bigos {Bigos Jarski}

Bigos jarski [bee-ghos yahr-skee] is a deliciously sour vegetarian version of a Polish dish called “hunter’s stew”, in Polish bigos cooked with lots of mushrooms and spices. This is a great crowd pleaser, does well cooked over a few days on the stove or in a cast iron dish over a camp fire. Make it your own by adding a variety of different mushrooms, experimenting with spices and flavors. 

Vegetarian Bigos {Bigos Jarski}

  • Yields: 10-12 servings
  • Prep Time: 15 min
  • Cook Time: 1.5 hr

Ingredients

  • 1 c of dried mushrooms + 1 1/2 c of water for soaking
  • 2 medium onions, chopped
  • 2 tbs of oil
  • 8-10 oz / 250 g of fresh button mushrooms
  • 1/2 tsp of salt
  • 1/4 - 1/2 tsp of ground pepper
  • 5 - 6 peppercorns and allspice berries
  • 2 bay leaves
  • 1 carrot
  • 15 prunes
  • 1 tsp of cumin
  • 1 tbs of smoked paprika
  • 3 tbs of tomato paste
  • 1 c of dry red wine
  • 1 head of medium cabbage
  • 2 - 14 oz / 400 g cans of sauerkraut

Instructions

  1. Place dried mushrooms in water and soak overnight, or for at least 4 hours.

  2. In a large pot heat oil and sauté chopped onion. Clean and slice mushrooms and when onions are brown around the edges, add them to the onion. Add salt, ground pepper, peppercorns, allspice and bay leaves and keep sautéing.

  3. Peel and shred carrot. Add to pot. Also add quartered prunes , cumin, smoked paprika, tomato paste, wine and stir. Cut cabbage into quarters and slice. Add to pot and mix. Cover and let cabbage heat until it reduces in volume a bit. Keep cooking until cabbage is soft, about 10 minutes.

  4. Add sauerkraut (rinse if you don't like your cabbage too sour). I like mine unrinsed and with all of the juices. Mix and let simmer on low for 20-30 minutes. Stir occasionally. Bigos is ready but it will do better if you cool it overnight and then cook again the next day. 20-30 minutes will do.

Let me know what you think! Please leave me a comment below.

Smacznego!!

Anna

ps. you can now see me making this dish below!


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5 Comments

  1. Hi,
    Are you sure that you should use cumin (kmin rzymski) and not caraway (kminek)? The are completely different spices and as cumin is mostly absent in Polish cuisine caraway on the other hand is very common.

  2. About to try it this weekend, very excited! What would you recommend to serve it with, or is it substantial enough to be a meal of its own?

    Thanks!

    1. Sorry for late reply! Yes, it’s substantial enough, side od bread would do. A potato dumpling would also complete the meal. Check out “kopytka” or “kluski śląskie”.

  3. Making this now. I browned beyond meat vegetarian sauaages and used a plant based beef stock alternative instead of wine. It already tastes amazing. Thanks for posting this fabulous vegetarian alternative.

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