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I am enclosing my recipe.
Full Recipe:
1 bag of shredded cabbage, or a medium head of cabbage
1 medium jar or a bag of sauerkraut
2 onions
1 apple
1 red pepper
1 small tomato
Vegan sausage of your choice( I used 4 of Field Roast brand)
Whole white mushrooms(8oz), or any kind you like
1 can of beans of your choice , or boiled one
1/2 cup of red lentils(optional)
1 can of olives( I used black olives)
A can of diced tomatoes, or 4 tbsp. of tomato paste( I used tomato/jalapeno sauce)
1 small bag of crispy beets
Olive oil
Salt, pepper, fennel seeds, mustard seeds, garlic powder, smoked paprika nutmeg, and Italian seasoning to taste
Directions:
Rinse of the sauerkraut with water and place it in a larger pot. Add fresh shredded cabbage , chopped mushrooms, and lentils if you like them. Cover with water and boil for approximately 60 minutes. Meanwhile, cut sausage, onions, an apple, and red pepper. Pour in about 2tbsp. olive oil in a pan and place sausage in it. Saute until little crispy, then add onions and saute them with sausage for about 2 minutes. Add up red pepper and saute little bit longer. Afterwards put your tomato in a pan with other ingredients, mix them up, and saute for another couple minutes. Finally, sprinkle all of the ingredients with crispy beets for an extra crispiness. Allow to cook for a little bit. Place the sausage mixture in your boiling cabbage. Stir it well and and cook for a while. Add olives, salt, spice, and bit of agave nectar to bring bit of sweet flavor. Place beans in the pot and stir it well. Let the mixture boil for another 10 minutes.
If your cabbage appear to be too watery, collect some juice from the cooking cabbage mixture and make a slurry by adding a couple spoons of flour, or starch into the collected juice. Add up the slurry into your cabbage and boil for little bit longer. I you dislike slurry in your Bigos, discard some juice from it.
Bigos is always better when it is reheated many times. Also you can eat it with a slide of bread on side, or over boiled potatoes.
Enjoy!
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