Vegan Recipes - Entrees

Kluski z kapusta po Polski (Vegan Polish Cabbage & Noodles with Soy Sour Cream)

Submitted by Victoria

Ingredients:
Soy Sour Cream: Kapusta & kluski: Directions:
For soy sour cream: About an hour or longer in advance of preparing kapusta, mix soy milk, lemon juice and salt in a bowl. When it starts to curdle, place in cheesecloth or strainer and allow excess liquid to separate out.

For kapusta & kluski noodles: Melt butter in a large skillet. Add the onion and saute until transparent. Add the sauerkraut, and saute 3 minutes. Taste and add pepper and salt if desired. Spicy is better, so add more pepper if you like it. Add liquid ingredients and simmer, covered, for 30 minutes.

Midway through that 30 minutes, cook the noodles in salted water as directed on package. Do not overcook. Drain well. Stir noodles into the sauerkraut. Cook five minutes longer, stirring frequently.

At this point, it's your option to either remove from heat and mix in 1/2 cup soy sour cream, or serve it along side the kluski & kapusta. Mixing it in is more traditional, but the appearance doesn't appeal to everyone, so your discretion is advised.

Comments:
6 Servings





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