Name: Polish bigos — vegetarian sauerkraut stew
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 5
Ingredients: 500 g sauerkraut (drained); 300 g fresh white cabbage; 250 g mixed mushrooms (fresh or rehydrated dry); 120 g Zwiebel; 50 g dried prunes; 2 tbsp Tomatenmark; 2 leaf Lorbeerblätter; 1 tsp caraway seeds; 2 tbsp Olivenöl; 300 ml Gemüsebrühe

Rezepte
Polish bigos — vegetarian sauerkraut stew
VeganVegetarier📦 Meal Prep❄ Tiefkühlfähig

Hunter's stew without the hunter — sauerkraut + fresh cabbage + mushrooms + dried prunes simmered low and slow. Tastes better on day 2.

kcal

240

32g

⏱ 90 Min✂ 20 Vorber.👤 5 Port.🧊 5Kühlschr.

Zutaten

500 g sauerkraut (drained)
300 g fresh white cabbage
250 g mixed mushrooms (fresh or rehydrated dry)
120 g Zwiebel
50 g dried prunes
2 tbsp Tomatenmark
2 leaf Lorbeerblätter
1 tsp caraway seeds

Schritte

Heat olive oil in a heavy pot. Sweat chopped onion 5 min.
Add sliced mushrooms, cook 8 min until they release and reabsorb their water.
Stir in tomato paste, cook 1 min.
Add sauerkraut (lightly squeezed dry), shredded fresh cabbage, chopped prunes, bay, caraway and broth. Bring to a simmer.
Cover and simmer 60-75 min, stirring occasionally. Liquid should reduce to a glaze.
Salt to taste only at the end — sauerkraut is already salty.

Mikronährstoffe pro Portion

% der täglichen Referenzaufnahme Erwachsene (FDA/EFSA)

Eisen