Bigos is a well know dish in Polish cuisine. It’s made of sauerkraut and fresh cabbage, as well as mushrooms, meat and tomato puree. Very traditional meal over Christmas time.
I veganise the recipe of course and turns out to be a delicious dish. It’s very easy to make – you literally put all ingredients into one pot. I replace mushrooms with prunes, because it’s add so much flavour to the dish, but feel free to add some mushrooms if you like. My meat replacement are soya chunks and even you can make it oil free, if you want.
500g fresh white cabbage, chopped
500g sauerkraut, chopped, juiced squeezed
150g soya chunks (you can replace soya chunks with TVP)
1 vegetable stock cube
200g tomato puree
100g prunes, pitted and chopped
150 ml olive oil
4 bay leaves
Salt and pepper
1. Place sauerkraut with bay leaves in a big pan. Cover with one cup of water and cook on low heat for about 15 minutes.
2. Then add fresh, chopped cabbage and add enough water to cover all. Cook until cabbage is soft and water nearly evaporate.
3. Meanwhile in a small pan cook soya chunks with 500 ml vegetable stock. It will take about 10 minutes.
4. When cabbage is nearly ready add chopped prunes and tomato puree. Cook for another 15 minutes .
5. Add cooked soya chunks, olive oil (although if you avoid using the oil you can easily skip that step), season with salt and pepper. Stir well and cook for additional 10 minutes.
6. Serve hot with mash potatoes or bread, or even on its own.