LENTEN

Cabbage with Mushrooms

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Braised cabbage pairs beautifully with protein. You can use meat if you prefer, but mushrooms are also a great option for vegetarians. The protein helps the cabbage shed its coarse, fibrous texture, softens its heavy, earthy aroma, and, most importantly, transforms it from a side dish into a complete meal. You can use a variety of mushrooms; they all complement the cabbage well—whether it's year-round button mushrooms, summer wild mushrooms, or even seemingly incompatible Asian shiitake mushrooms. With any mushrooms, the cabbage will never look dull.

Ingredients

White Cabbage - 2 lbs
Fresh Mushrooms - 17.6 oz
Carrot - 1 piece
Vegetable Oil - 2 fl oz
Passata Tomato Sauce - 3 spoons
Water - 4 fl oz
Sugar - 1 tablespoon
Ground coriander - ½ spoons
Parsley - 3 sprigs
Dill - 3 sprigs
Onion - 1 head
Bay leaf - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the mushrooms. If using wild mushrooms, it is advisable to blanch them beforehand.

Step 2

Heat vegetable oil in a skillet and sauté the mushrooms until golden brown.

Step 3

Transfer the cooked mushrooms to a clean dish.

Step 4

Dice the onion finely and grate the carrot on a coarse grater.

Step 5

In the same skillet, sauté the onion and carrot until softened, adding oil as needed.

Step 6

Shred the cabbage into thin strips, add it to the skillet with the onions and carrots, and sauté, stirring, for 10–20 minutes.

Step 7

Mix water with tomato paste, sugar, and coriander.

Step 8

Pour the tomato mixture into the cabbage, add the mushrooms, bay leaf, salt, and pepper. Stir, cover with a lid, and simmer for 10–15 minutes until the cabbage reaches the desired tenderness.