Polish bigos — vegetarian sauerkraut stew
Hunter's stew without the hunter — sauerkraut + fresh cabbage + mushrooms + dried prunes simmered low and slow. Tastes better on day 2.
⏱ 90min✂ 20prep.👤 5porz.🧊 5dfrigo240kcal9 gP32 gC8 gF
VeganoVegetariano📦 Meal prep❄ Da congelare
Micro per porzione
% dell'assunzione giornaliera adulto (FDA/EFSA media)
- Ferrorecipes_catalog.micros.rda_template
- Calciorecipes_catalog.micros.rda_template
- B12recipes_catalog.micros.rda_template
- Omega-3recipes_catalog.micros.rda_template
- Zincorecipes_catalog.micros.rda_template
Questa ricetta ha B12 trascurabile. I vegani dovrebbero integrare B12 separatamente (l'unico nutriente che le piante non forniscono in modo affidabile).
Ingredienti
- •500 g sauerkraut (drained)
- •300 g fresh white cabbage
- •250 g mixed mushrooms (fresh or rehydrated dry)
- •120 g cipolla
- •50 g dried prunes
- •2 tbsp concentrato di pomodoro
- •2 leaf foglie di alloro
- •1 tsp caraway seeds
- •2 tbsp olio d'oliva
- •300 ml brodo vegetale
Passi
- 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.
Traduzione in corso — versione inglese mostrata.