Kapusta Z Grzybami (Polish Sauerkraut with Mushrooms)
Sauerkraut with mushrooms is a typical Christmas Eve dish in Poland.
Ingredients
- 50 g dried mushrooms 2 handfuls of mushrooms
- 800 g sauerkraut
- 1 carrot
- 1 large onion
- 4 tablespoons vegetable oil
- 1 tablespoon flour
- 1/2 tsp ground pepper
- 2 bay leaves
- 3 allspice grains
- salt to taste
Instructions
- Rinse the mushrooms in cool water and place them in a pot. Pour 2 cups of water over them and let them soak overnight or for a few hours.
- Drain the water from soaking the mushrooms, add 2 cups of fresh water, and salt. Cook for about 20-30 minutes or until soft. Strain, keeping the broth and mushrooms separate. Cut the mushrooms into smaller pieces.
- Squeeze and chop the cabbage, placing it in a pot. Pour the strained mushroom broth over it. Add 2 additional glasses of water, the bay leaves and allspice grains. Cook covered until soft for about 40-45 minutes.
- Peel the carrot, wash it, and grate it on a large grater. Add to the boiling cabbage 10 minutes before the end of cooking.
- Peel and chop the onion into small cubes. Fry in a pan with 2 tablespoons of oil.
- Heat the remaining 2 tablespoons of oil in a pan, add the flour, and heat, stirring until a light brown roux is formed.
- Add the onion, roux, and mushrooms to the cooked cabbage. Mix and boil thoroughly. Season with salt (if necessary) and ground pepper.
- Remove from heat. If serving the cabbage in the following days, it's best to close it in jars while still hot. Once cooled, place it in the fridge upside down.
Notes
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