Dinner · Eastern european
Vegan cabbage and mushroom bigos
Polish hunter's stew without the meat: sauerkraut, fresh cabbage, mushrooms, prunes and white beans, slowly braised.
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 4 bowls- 2 tbsp sunflower oil
- 150 g onion, finely chopped
- 400 g white mushrooms, quartered
- 500 g sauerkraut, drained
- 400 g green cabbage, shredded
- 60 g dried prunes, chopped
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp ground allspice
- 1 tsp caraway seeds
- 2 bay leaves
- 400 ml vegetable broth
- 400 g canned white beans, drained
- 1/4 tsp black pepper
- 120 g rye bread
Method
Heat the oil in a large pot and cook the onion for 4 minutes, then add the mushrooms and cook for 6 minutes until browned.
Add the sauerkraut, cabbage, prunes, tomato paste, paprika, allspice, caraway and bay leaves and stir for 2 minutes.
Pour in the broth, cover and simmer gently for 35 minutes, stirring now and then.
Add the beans and pepper and cook uncovered for 5 minutes, until thick. Serve with rye bread. Tastes better the next day; keeps 5 days.