Bigos (aka stewed cabbage)

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This is a great Eastern European dish that is typically made with sauerkraut and loads of meat, but here I have a very easy and delicious low protein version of it. Be patient as investing lots of cooking time is essential to make this dish as flavourful as possible.

2 tbsp vegetable oil

2 tbsp butter

1/3 cup onion, diced

2 cups sauerkraut

1/3 cup tomato paste

1/3 cup water

1 Knorr beef boullion cube

1 tsp salt

1 tsp ground black pepper

 

In a deep skillet heat butter and oil. Add the onion and fry for about 4min until it becomes golden brown. Add sauerkraut, tomato paste, boullion cube and enough water to cover the bottom of the pan and submerge about 1/2 of the sauerkraut. Stir everything well, reduce the heat to medium-low and simmer under the lid for about 30-40min, stirring occasionally and checking to see that water evaporates gradually but sauerkraut is not burning. As soon as almost all liquid evaporates, take lid off, season with salt and pepper, and continue cooking and stirring untill all liquid evaporates completely. Turn off the lid and let it stand for another 10-20min. Serve hot or cold as a main dish or a side with a dollop of sour cream.

 

Note: for extra flavour at the beginning of the cooking you can add a large piece of double smoked bacon to the pot and then remove it before serving the dish. It will lend its smoky meaty aroma to the sauerkraut and once removed there will be no extra protein in the dish.

 

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