Hungarian Layered Sourkraut – Vegetarian

/ Helen M. Radics

Hello Everyone!

Many of you asked me how to create a vegetarian version of this popular, mouth-watering Hungarian dish.

So, I decided to play around and came up with this dish, that I must admit tastes even better than the meat version.

INGREDIENTS

  • 2 cups of cooked buckwheat
  • 1 tsp caraway seeds
  • 1 tsp whole black pepper
  • 1 tsp salt
  • 1 bottle of low sodium sourkraut, drained
  • 1 pack of firm Tofu (smoked), cut into cubes
  • 1 tbsp. Red Paprika powder
  • 1 tsp dry chili flakes
  • 2 tbsp. olive oil
  • 1 tsp chopped or crushed garlic

TIP

If you can’t find low sodium sour kraut don’t worry. Simply check the label and compare the salt (sodium) content of the different varieties available in your grocery store. Pick the one that has less salt. European, especially Germen sour kraut has less salt than the American or Canadian versions.

About the Tofu, always buy firm tofu. If you can’t find smoked, not to panic. I was in the same boat this time, I picked a Mexican flavored Tofu and it didn’t ruin my dish. You may also buy unflavored, firm Tofu. That’s fine as you are going to cook it with the sour kraut and the spices will work their magic.

PREPARATION

This dish is very simple. I call it Layered Sour Kraut because of the original recipe. However there is nothing layered about this dish as it doesn’t need to cook for that long.

Place oil in a non-stick pot; add everything else and a cup of water. Cook for about 30 minutes, you may add a little more water, but remember that this dish shouldn’t have any liquid left when it’s done. Serve with crusty bread, on its own or with a little bit of sour cream on top.

Bon Appetite!

You may also visit my Official Website, Blog, Facebook Page and Cooking Channel for more recipes or to purchase my cookbooks / e-cookbooks. Remember I also have baking books.

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