Sauerkraut with Forest Mushroom Stew – 32 oz
Kapusta Grzybami is a traditional side dish at Wigilia, Christmas Eve dinner. This product is meatless and is a must on every Polish table.
Ingredients: Sauerkraut, Forest Mushroom, Onion, Butter, Seasoning, Salt, Pepper
Cooking instructions: Kapusta z Grzybami may be enjoyed as is, simply reheated. It can also serve as the base for another famous Polish dish called “Bigos,” or Hunters Stew.
To enjoy AS IS (vegetarian) simply heat the sauerkraut stew in a medium sized saucepan. Add 2-3 tablespoons of water for better quality. Allow the stew to slowly heat through on a medium low to low heat level. Allow stew to simmer slowly for a few minutes before removing from the stove and plating.
To make a Hunters Stew (Bigos) – Sauté onion and pan fry diced, mixed pieces of your favorite Polana sausage and bacon in a medium saucepan. When ready, add the sauerkraut and mushroom stew and cook until flavors are well blended. Add a bit of dark beer to the stew if it gets too thick while cooking. For best flavor, add a bit of Kamis Bigos Seasoning.
Croquettes Serving Tips:
Pairs well with Polana Smoked Sausages.
Pairs well with Polana Double Smoked Polish Bacon.
Pairs well with Polana Polish Breads.
Pairs well with Kamis Bigos Seasoning.
Weight: Ready to Serve 32 oz
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