Vegan Bigos - Sauerkraut Hunter's Stew
Tabbouleh is a Levantine vegetarian dish made of finely chopped tomatoes, parsley, mint, onion and bulgur, seasoned with olive oil, lemon juice, and salt. Some variations use couscous instead of bulgur.
- mushrooms 200g
- pepper 1 tbsp
- thyme 2 tbps
- sauerkraut 1kg
- bay leaves 3 medium size
- allspice 3 seeds
- soya chunks 100g
- liquid smoke 1 tbsp
- bouillon cube 2 cubes
- onion 2 big, finely chopped
- marjoram 1 tbsp
- salt 2 tbsp
Rinse cabbage with cold water (depends how much you would like to decrease an acid taste) and squeeze it to remove excess liquid. In a large pot add rinsed cabbage, boiling water, salt, pepper, thyme, allspice, marjoram and bay leaves and cook on slow fire for 50 minutes.
Meanwhile preheat oil in the frying pan, add finely chopped onions along with mushrooms and steam for 15 minutes. When cooked, set aside.
In a medium pot pour about 1 l of water, place 1-2 cubes of broth and bring it to boil, then add soya chunks and cook until soft inside.
When cabbage and soya chunks are ready, mix everything together, add liquid smoke, mushrooms with onions and simmer for next 30 minutes. Serve with the bread.