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 cebula; 50 g dried prunes; 2 tbsp pasta pomidorowa; 2 leaf liście laurowe; 1 tsp caraway seeds; 2 tbsp oliwa z oliwek; 300 ml bulion warzywny

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.

Polish bigos — vegetarian sauerkraut stew

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