Kapusta z Grzybami (Cabbage with Mushrooms)

Ingredients

• about 910 g Sauerkraut
• about 28.4 g Dried Mushrooms
• 4 cups Vegetable Broth
• 1 large Onion
• 2 tablespoons Olive Oil
• 2 leaves Bay Leaves
• 4 berries Allspice Berries
• 6 berries Juniper Berries
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse sauerkraut and drain. If the sauerkraut is very sour, soak in cold water for 30 minutes, then drain.
2. 2Soak dried mushrooms in 2 cups of hot water for 30 minutes. Drain, reserving the soaking liquid. Chop the mushrooms.
3. 3Chop the onion. Sauté in olive oil until softened, about 5 minutes.
4. 4In a large pot, combine sauerkraut, chopped mushrooms, sautéed onion, vegetable broth, mushroom soaking liquid, bay leaves, allspice, juniper berries, salt, and pepper.
5. 5Bring to a boil, then reduce heat and simmer for 1.5 hours, or until the sauerkraut is tender and the flavors have melded.
6. 6Taste and adjust seasoning as needed. Remove bay leaves and juniper berries before serving.

Related Guides