1,5 l vegetable stock
400 g homemade sauerkraut with large amounts of carrots
400 g fresh cabbage
a few dried mushrooms
200 g various types of pepper
3 cloves of garlic
pepper, salt, bay leaf, marjoram
herbs frozen in olive oil
You can use pre-prepared and frozen vegetable stock. Thaw the frozen stock.
Put the sauerkraut, cabbage, peppers and dried mushrooms into the pot.
Pour in the vegetable stock. Add fried onion and garlic, pepper, bay leaf and marjoram. Cook over low heat forabout 2 hours. At the end of cooking add salt and thawed herbs.