Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 small Head white cabbage
- 1 packet sauerkraut
- 400 g mushrooms
- 0.5 ½ vegetable onion (s)
- 600 g tofu
- 2 tubes tomato paste with seasoned vegetables
- oil
- salt and pepper
- Paprika powder
- 2 bay leaves
- 4 juniper berries
Print Recipe
Pin Recipe Instructions
- Cut the cabbage into thin strips. Sweat together with the sauerkraut, bay leaves and juniper berries in a large saucepan until it is firm to the bite.
- Chop the onions and mushrooms and fry them in a pan. Also cut the tofu into small pieces, season with salt, pepper and paprika powder and add to the mushrooms and onions.
- When the cabbage is firm to the bite, stir in the tomato paste. Then add the mushrooms, tofu and onions, mix everything well and season with salt and pepper. Then let everything simmer for about 15 minutes.
- Instead of the tofu, you can also use pork or beef slices. The bigos tastes even better when it has been through for a day.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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