Vegan Kapusta (Braised Cabbage)

Ingredients

• 1 medium Cabbage
• 1 large Onion
• 2 medium Carrots
• 0.5 cup Dried mushrooms
• 4 cups Vegetable broth
• 2 tablespoons Tomato paste
• 2 leaves Bay leaf
• 4 berries Allspice berries
• 2 tablespoons Vegan butter or oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

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

Instructions

1. 1Soak dried mushrooms in warm water for 30 minutes. Drain, reserving the liquid. Chop the mushrooms.
2. 2Shred the cabbage. Dice onion and carrots.
3. 3In a large pot or Dutch oven, sauté onion and carrots in vegan butter or oil until softened.
4. 4Add shredded cabbage and chopped mushrooms. Cook for 5 minutes.
5. 5Stir in tomato paste, vegetable broth, reserved mushroom liquid, bay leaf, and allspice berries.
6. 6Season with salt and pepper.
7. 7Bring to a boil, then reduce heat and simmer for at least 1 hour, or until cabbage is tender and flavors have melded.
8. 8Remove bay leaves and allspice berries before serving.

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