As we are coming to the end of the year, I would like to introduce a SoMeat Cabbage Stew which is a Polish inspired cuisine. When I was growing up in Poland we would have this dish at this time of the year. It is easy to heat up and keeps for a long time, hence makes a perfect meal during busy times. I hope you can give it a try and enjoy!

SoMeat Cabbage Stew

Serves 3-4 people
time: 40 min

Ingredients

SoMeat Aburiyaki 100g
Cabbage 1/2
Mushroom 6
Dried Prunes 6
Tomato Paste 2 tablespoons
Paprika Powder 1 teaspoon
Bay Leaf 2
Salt and Pepper
SoMeat Cabbage Stew

Recipe

First, prepare the SoMeat Aburiyaki following the instructions.

1

Slice the mushrooms (1cm) and fry over a medium heat until they turn golden brown.

Slice the mushrooms (1cm) and fry over a medium heat until they turn golden brown.

2

Slice prunes and add them to the mushrooms. Add paprika powder, salt and pepper.

Slice prunes and add them to the mushrooms. Add paprika powder, salt and pepper.

3

Add sliced cabbage and 100 ml of water to 2. Cover and heat over a medium heat for about 10 min.

Add sliced cabbage and 100 ml of water to 2. Cover and heat over a medium heat for about 10 min.

4

When cabbage gets softer add tomato paste dissolved in 100 ml of water. Mix everything and leave for 10 over a medium heat.

When cabbage gets softer add tomato paste dissolved in 100 ml of water. Mix everything and leave for 10 over a medium heat.

5

Add bay leaves and sliced SoMeat. Heat everything up for 5 more minutes. Serve warm with bread.

Add bay leaves and sliced SoMeat. Heat everything up for 5 more minutes. Serve warm with bread.

Enjoy your meal!

Enjoy your meal!

© 2018 Someno's TOFU Co., Ltd. All rights reserved