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Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
64: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
½ l vegetable broth
250 g cabbage
4 Tbsp olive oil (20 g)
1 medium onion (60 g)
1 Vegan-Sausage, Farmhouse-style
1 Vegan-Sausage, Bianca
1 Vegan-Sausage, Wiener
250 g champignons, sliced
50 g tomato paste
500 g sauerkraut (from glass or package)
freshly ground pepper and/or cayenne pepper
Treat yourself with Vegusto: Recipe No. 64
Here we present Bigos, a typical national recipe from Poland. Bigos can be cooked in advance, since it gains flavour when reheated.
Ingredients for 4 Servings
½ l vegetable broth
250 g cabbage
4 Tbsp olive oil (20 g)
1 medium onion (60 g)
1 Vegan-Sausage, Farmhouse-style
1 Vegan-Sausage, Bianca
1 Vegan-Sausage, Wiener
250 g champignons, sliced
50 g tomato paste
500 g sauerkraut (from glass or package)
freshly ground pepper and/or cayenne pepper
Preparation
Prepare the vegetable broth in a saucepan according to cooking instructions.
Cut the cabbage into 2-3 cm long and 1 cm wide pieces.
Add the cabbage to the vegetable broth. Cook for 30 minutes with a closed lid until done.
In the mean time cut the Vegusto sausages in various big pieces or stripes.
Heat the oil in a frying pan. Add the onions and the Vegusto Sausages and fry for 3-4 minutes.
Using a colander wash the sauerkraut briefly under running water. Squeeze out the water.
Add champignons, tomato paste, sauerkraut and Vegusto sausages to the cabbage.
Leave to stew for 20 minutes at medium heat while occasionally stirring.
When the Bigos is done season with fresh pepper and cayenne pepper. Smacznego (:Smatschnego)!
