Vegetarian bigos—Polish cabbage stew
Aromatic vegetarian bigos slowly simmered with mushrooms, sauerkraut and dried fruit. Kikkoman Soy Sauce adds depth, complementing the earthy notes of wild mushrooms. A hearty dish that works especially well on colder days.
Ingredients
Nutritional facts (per portion):
960 kJ / 230 kcalPreparation
Step 1
Peel and finely dice the onion. Shred the fresh cabbage. Grate the carrot. Slice the button mushrooms and shiitake. Leave the shimeji mushrooms whole.
Step 2
Melt the butter in a large pot and sauté the onion for 2 minutes. Add the fresh cabbage and sauté for 1 minute. Add the carrot, button mushrooms, shiitake and shimeji and sauté for 3 minutes. Add the dried mushrooms, bay leaf, juniper berries, whole cloves, allspice, marjoram, smoked paprika and black pepper. Sauté for another 30 seconds.
Step 3
Pour in the Kikkoman Soy Sauce and stir well. Add the shredded sauerkraut, prunes and raisins.
Step 4
Pour in the vegetable stock. Cover and simmer over medium heat for 1 hour, stirring every 10 minutes. Serve.
Tip:
Serve with bread or potatoes for a more substantial meal.
Recipe-ID: 1724
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