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 lök; 50 g dried prunes; 2 tbsp tomatpuré; 2 leaf lagerblad; 1 tsp caraway seeds; 2 tbsp olivolja; 300 ml grönsaksbuljong

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

⏱ 90min✂ 20förb.👤 5port.🧊 5dkyl240kcal9 gP32 gC8 gF

VeganskVegetarian📦 Meal prep❄ Frysbart

Mikro per portion

% av vuxnas dagliga referensintag (FDA/EFSA)

Järn
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Kalcium
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B12
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Omega-3
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Zink
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Detta recept har försumbart B12. Veganer bör supplera B12 separat (det enda näringsämne som växter inte tillförlitligt levererar).

Ingredienser

•500 g sauerkraut (drained)
•300 g fresh white cabbage
•250 g mixed mushrooms (fresh or rehydrated dry)
•120 g lök
•50 g dried prunes
•2 tbsp tomatpuré
•2 leaf lagerblad
•1 tsp caraway seeds
•2 tbsp olivolja
•300 ml grönsaksbuljong

Steg

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.

Översättning pågår — engelsk version visas.