Polish bigos — vegetarian sauerkraut stew

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

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

⏱ 90Min✂ 20Vorber.👤 5Port.🧊 5dKühlschr.240kcal9 gP32 gC8 gF

VeganVegetarier📦 Meal Prep❄ Tiefkühlfähig

Mikronährstoffe pro Portion

% der täglichen Referenzaufnahme Erwachsene (FDA/EFSA)

Eisen
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Kalzium
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B12
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Omega-3
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Zink
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Dieses Rezept enthält kaum B12. Veganer sollten B12 separat supplementieren (der einzige Nährstoff, den Pflanzen nicht zuverlässig liefern).

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
•2 tbsp Olivenöl
•300 ml Gemüsebrühe

Schritte

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

Übersetzung in Arbeit — englische Originalfassung wird angezeigt.