Volya 
Recipes
Polish bigos — vegetarian sauerkraut stew
VeganVegetarian📦 Batch cook❄ Freezer-friendly
Hunter's stew without the hunter — sauerkraut + fresh cabbage + mushrooms + dried prunes simmered low and slow. Tastes better on day 2.
⏱ 90 min✂ 20 prep👤 5 serves🧊 5fridge
Ingredients
- •500 g sauerkraut (drained)
- •300 g fresh white cabbage
- •250 g mixed mushrooms (fresh or rehydrated dry)
- •120 g onion
- •50 g dried prunes
- •2 tbsp tomato paste
- •2 leaf bay leaves
- •1 tsp caraway seeds
- •
Steps
- 1Heat olive oil in a heavy pot. Sweat chopped onion 5 min.
- 2Add sliced mushrooms, cook 8 min until they release and reabsorb their water.
- 3Stir in tomato paste, cook 1 min.
- 4Add sauerkraut (lightly squeezed dry), shredded fresh cabbage, chopped prunes, bay, caraway and broth. Bring to a simmer.
- 5Cover and simmer 60-75 min, stirring occasionally. Liquid should reduce to a glaze.
- 6Salt to taste only at the end — sauerkraut is already salty.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
2 tbsp olive oil
•300 ml vegetable broth⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).