Lean Gigos with Mushrooms

Along with the traditional version of bigos, which is prepared with the addition of meat and sausages, there are equally delicious lean options. Sauerkraut and fresh cabbage, honey mushrooms, slightly boiled potatoes, olive oil and aromatic spices make lean bigos a delicious dish. Using a multicooker makes the cooking process of this dish very simple and does not require constant participation and control.

Ingredients

• sauerkraut 300 g
• white cabbage 300 g
• fresh mushrooms 250 g
• potatoes 1 pc.
• olive oil 3 tablespoons
• salt 0.5 tsp
• water 200 ml
• dried greens 0.5 tsp
• bay leaf 2 pcs.
• ground black pepper 0.5 tsp

Directions

1. Cut fresh cabbage into strips.
2. Pour olive oil into the bottom of the container and add fresh cabbage.
3. Then add the mushrooms.
4. Peel the potatoes, cut into wedges and add to the mushrooms.
5. Season with salt, add bay leaf, ground black pepper and dried herbs (I have dill with parsley).
6. Squeeze sauerkraut from the juice and put in the topmost layer, pour in water.
7. Place the container in the multicooker. I have a multicooker-pressure cooker, I select the "Quenching" mode, I set the time to 20 minutes. In ordinary multicooker, 40 minutes will be enough. If you cook bigos in a cauldron or a regular saucepan, you must tightly close the pan with a lid and put on low heat for about 1 hour.
8. Lean bigos with mushrooms is ready. Fast, simple and delicious!