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0
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minReady in -
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200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:winter,fall
- Cuisines:
- Courses:dinner
Recipe Description
This heartwarming vegan version of the traditional Estonian dish, Mulgikapsad, is bound to charm you with its delightful blend of spices and textures. With a mix of sauerkraut and fresh cabbage simmered with a variety of aromatic seasonings, this is a comforting dish that’s perfect for colder seasons. The rich flavors meld together as they slow cook, making this a fantastic main dish for festive occasions.
Ingredients
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups sauerkraut, rinsed and drained
- 2 cups fresh cabbage, shredded
- 1 cup vegetable broth
- 1 tablespoon maple syrup
- 1 teaspoon caraway seeds
- 1 bay leaf
- Salt and pepper to taste
Steps:
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, and sauté until transparent.
- Stir in fresh cabbage and cook for 5 minutes until slightly soft.
- Add sauerkraut, vegetable broth, maple syrup, caraway seeds, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 50 minutes, stirring occasionally.
- Garnish with fresh parsley and serve hot.
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Christmas, Dinner, Easter, Estonian | No Comments » on Vegan Mulgikapsad