Cabbage Stew – Bigos
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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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