Sauerkraut stew with smoked tofu
4 Servings • 393 kcal / 1645 kJ, 18 g E , 19 g F, 35 g KH pro Portion
INGREDIENTS
5 g dried porcini mushrooms
1 onion
500 g potatoes
400 g white cabbage
200 g smoked tofu
500 g sauerkraut
50 g prunes
3 Tbsp rapeseed oil
800 ml of hot vegetable stock
1 El caraway seeds
salt pepper
Preparation time:
that. 30 Minutes (plus cooking time)
Pour boiling water over the porcini mushrooms and let them soak. Peel the onion and chop finely. Peel the potatoes and put in 2 Cut cm large cubes. Wash and finely slice the cabbage. Finely dice the tofu, Drain the sauerkraut in a colander. Finely dice the plums. Remove the porcini mushrooms from the water and cut into fine strips, pick up the soaking water.
Heat the oil in a saucepan and add the smoked tofu 3 Fry brown for minutes. The onion for 1 Minute, then potatoes, Kohl, sauerkraut, Mushrooms and soaking water, Plums, Add the vegetable stock and caraway seeds.
Season with plenty of salt and pepper and simmer for 30–40 minutes with the lid closed. If needed, add some more water. Stir the stew well before serving.