This raw bigos is a fresh, living reinterpretation of the beloved Polish hunter’s stew. Deeply savory, lightly tangy, and richly textured, it honors traditional flavors while remaining completely no-cook and plant-based.
⏱ Prep Time
30 minutes
🔥 Cook Time
0 minutes (raw / no-cook)
⏲ Total Time
30 minutes
(+ optional marinating time)
🍽 Servings
4 servings
🌿 Ingredients
- 2 cups green cabbage, finely shredded
- 1 cup sauerkraut (raw, unpasteurized preferred)
- 1 cup mushrooms (cremini or button), very thinly sliced
- 1 small apple, julienned or finely sliced
- ½ red onion, very thinly sliced
- 2 tablespoons fresh dill, finely chopped
For the marinade:
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon cold-pressed olive oil (optional)
- 1 teaspoon caraway seeds
- ½ teaspoon smoked paprika
- ¼ teaspoon ground allspice or juniper berry powder (optional but traditional)
- Sea salt, to taste
- Freshly ground black pepper, to taste
🥣 Directions
- Place the shredded cabbage and sauerkraut into a large mixing bowl. Massage gently with your hands for 1–2 minutes until slightly softened.
- Add the sliced mushrooms, apple, red onion, and fresh dill to the bowl.
- In a small bowl, whisk together the apple cider vinegar (or lemon juice), olive oil (if using), caraway seeds, smoked paprika, allspice or juniper, salt, and pepper.
- Pour the marinade over the vegetables and toss thoroughly until everything is evenly coated.
- Taste and adjust seasoning as needed, adding more acidity or salt if desired.
- Let the bigos rest for 10–20 minutes to allow the flavors to deepen, or refrigerate for up to 24 hours for a more traditional, marinated taste.
- Serve chilled or at room temperature as a hearty raw main or flavorful side.
🌱 Serving Notes
- Delicious on its own or alongside raw flax crackers
- Pairs beautifully with Raw Gołąbki or marinated mushrooms
- Flavor deepens with time, just like traditional bigos
