- 150g dried mushrooms
- 1/2 of large onion
- 1 litre jar of sauerkraut
- 2 bay leafs
- all spice
- salt and pepper
Drain the cabbage and rinse in cold water if it is very sour. Keep the juice from the cabbage in case the final product is not sour enough.
Soak the dried mushrooms in 2 cups of hot water for 2 hours drain (reserve the liquid). Chop finely.
Chop the onion finely and sauté in couple tbs of vegetable oil until soft.
Add sauerkraut, mushrooms, onion and spices to a large pot and pour the liquid from soaking mushrooms; cook and stir for about 40 minutes or until the cabbage is soft.
Season to taste with salt and pepper.