Bigos – Polish Hunter’s Stew (Vegetarian Version)Posted on: 29th Dec 2007
- 1200g drained and chopped sour, fermented cabbage / sauerkraut (2 x 900 ml jars)
- 400g smoked prunes, regular prunes are good as well (chopped, cut in halves)
- 2-3 handfuls of dried wild mushrooms (crushed)
- 2 large onions (chopped)
- 3-4 large cooking apples (cubed roughly)
- 6 cups water (1½ litre)
- 4 tbs olive oil or butter
- 10 bay leaves
- 1 tbs rainbow peppercorns (whole) or 1 tsp black peppercorns, 1 tsp juniper berries and 1 tsp allspice / pimento peppercorns
- sea salt to taste – optional
- caster sugar to taste – optional
- Combine all ingredients in a large pot and cook covered over medium fire for about an hour stirring from time to time.
- There should be no more water, cabbage on the bottom should be even burning a little bit and prunes and apples should be very soft and falling apart.
- Season to taste with sugar and salt if necessary.
Make about 18-20 portions as a side dish or as a snack.
Taste good served with fresh bread and butter or as a side dish to meat.
This dish taste even better next day, reheated.
Bigos is traditional Polish dish served for instance during Christmas.
Mushrooms can be replaced with 2 large (10g each) mushroom cubes.
If apples and prunes are sweet you may skip the sugar.
Wild mushroom can be replaced with some other strong tasting, earthy mushrooms such as chestnut mushrooms, about 300g (sliced).
If cabbage is very sour rinse it and drain it before cooking.
Originally bigos is made with addition of cubed sausage.
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Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.
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