Vegetarian Bigos Jarski

Ingredienser

1 c of dried mushrooms + 1 1/2 c of water for soaking

2 medium onions, chopped

2 tbs of oil

8-10 oz / 250 g of fresh button mushrooms

1/2 tsp of salt

1/4 - 1/2 tsp of ground pepper

5 - 6 peppercorns and allspice berries

2 bay leaves

1 carrot

15 prunes

1 tsp of cumin

1 tbs of smoked paprika

3 tbs of tomato paste

1 c of dry red wine

1 head of medium cabbage

2 - 14 oz / 400 g cans of sauerkraut

Fremgangsmåte

Place dried mushrooms in water and soak overnight, or for at least 4 hours.

In a large pot heat oil and sauté chopped onion. Clean and slice mushrooms and when onions are brown around the edges, add them to the onion. Add salt, ground pepper, peppercorns, allspice and bay leaves and keep sautéing.

Peel and shred carrot. Add to pot. Also add quartered prunes , cumin, smoked paprika, tomato paste, wine and stir. Cut cabbage into quarters and slice. Add to pot and mix. Cover and let cabbage heat until it reduces in volume a bit. Keep cooking until cabbage is soft, about 10 minutes.

Add sauerkraut (rinse if you don't like your cabbage too sour). I like mine unrinsed and with all of the juices. Mix and let simmer on low for 20-30 minutes. Stir occasionally. Bigos is ready but it will do better if you cool it overnight and then cook again the next day. 20-30 minutes will do.