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 ui; 50 g dried prunes; 2 tbsp tomatenpuree; 2 leaf laurierblaadjes; 1 tsp caraway seeds; 2 tbsp olijfolie; 300 ml groentebouillon

Recepten
Polish bigos — vegetarian sauerkraut stew
VeganistischVegetarisch📦 Meal prep❄ Invriesbaar

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 voorber.👤 5 pers.🧊 5koelkast

Ingrediënten

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

Stappen

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.

Micro's per portie

% van dagelijkse referentie-inname volwassene (FDA/EFSA)

IJzer