Vegetarian Cabbage Stew
This is a vegetarian version of the original recipe. The vegetarian cabbage stew with mushrooms and prunes is as delicious as the cabbage stew with meat. In both recipes, prunes, mushrooms and cloves play the leading role.
Equipment
- 1 Skillet
- 1 Pot 5 quart
- 1 Cutting board
- 1 Chef's knife
Ingredients
- 2 cups sauerkraut or freshly sliced cabbage
- 15 prunes
- ½ pound mushrooms brown, shiitake, or portobello
- 1 red sweet pepper
- 1 onion
- 3 cloves garlic
- 1 carrot Small
- 1 bay leaf
- 4 tbsp cooking oil
- ½ tbsp paprika
- 3 cloves
- black pepper to taste
- salt to taste
- 1 tbsp valsamic vinegar
- ½ cup mushroom broth optional
Instructions
- If you choose to use dry mushrooms, soak them overnight and boil them the next day. Strain the broth and keep it for the stew.
- If you use sauerkraut, rinse it with cold water so it is not too sour. Tip 1
- Get all the ingredients ready for cooking: grate carrots, and chop mushrooms, onions, garlic, red pepper, and prunes.
- Preheat the frying pan, reduce the heat to medium, and add vegetable oil. Add chopped onion and garlic and sauté until golden. Add mushrooms, in 1-2 minutes - grated carrots, and red pepper, mix well and sauté for about 5 minutes. Tip 2
- Add shredded cabbage, mix well, and add water (or mushroom broth).
- Sprinkle the vegetables with black pepper and paprika, add bay leaves and simmer under a closed lid for 10 minutes.
- Add cloves and prunes, cover the vegetables with a lid, and stew for 20-25 minutes on low heat. Stir it one or two times and add salt to taste at the end.
- Serve warm. You won't need any additional sauce for this dish. Tip 3
Notes
Tip 1: If you don’t have sauerkraut, use the regular white or green cabbage, add salt, and squeeze the cabbage by hand to make it softer and juicier, then add a tablespoon of apple cider vinegar to make the cabbage taste a little sour (or you can even marinate the cabbage with apple cider vinegar overnight).
Tip 2: Use two frying pans to make the process faster – one for onion and carrots, and the second – for mushrooms.
Tip 3: The dish will taste even better if you let it stay overnight in the refrigerator. It takes some time for all the ingredients to enrich each other.