Gaby
Stewed cabbage with mushrooms is a classic Lenten dish, and you can make it with either green cabbage or Savoy. Both form large heads, but Savoy has a looser structure because its leaves are thinner and crinkled. Unlike green cabbage, Savoy lacks tough veins, so it’s less dense. Savoy cabbage also contains four times more fat, more sugar, mustard oil, and other biologically active substances, while having about a quarter less fiber than green cabbage. Still, both types share a valuable mix of minerals and vitamins. Thanks to its high levels of magnesium and vitamins C, K, P, A, U, and the B group, cabbage helps boost immunity, slows cellular aging, supports collagen production, and strengthens blood vessel walls and connective tissue. During Lent, we offer these vegetarian recipes that highlight this nutritious vegetable.
Savoy Cabbage with Shiitake Mushrooms
Ingredients: mushrooms – 250 g; Savoy cabbage – 1 head; carrot – 1; onion – 1; vegetable broth – 1 cup; cornstarch – 3 tsp; olive oil – 1 tbsp; water – ¼ cup; fresh chopped dill – 1 tbsp; paprika – ½ tsp; black pepper and salt – to taste.
Chop the medium head of Savoy cabbage into cubes and sauté it with the vegetable broth in a covered pot over high heat for 5 minutes. The cabbage should retain its green color.
Dice the onion and cut the small carrot into sticks.
In a large skillet, heat the olive oil and sauté the chopped shiitake mushrooms with the onion and carrot. Once the mushrooms turn brown, add the cabbage and continue to stew, stirring occasionally.
In a small saucepan, heat the mixture of cornstarch and cold water. When the liquid thickens, add it to the cabbage and mushrooms. Season with salt and pepper and sprinkle with chopped dill.
Green Cabbage with Champignon Mushrooms
Ingredients: fresh green cabbage – 1 kg; sauerkraut – 250 g; small champignon mushrooms – 5; pickles – 5; tomato paste – 2 tbsp; sugar – 1 tbsp; water – ½ cup; vegetable oil, cumin, salt, and ground black pepper – to taste.
Shred the green cabbage and add it to a skillet with heated oil. Cover the skillet and stew the cabbage over medium heat for 30 minutes.
After half an hour, add the chopped mushrooms (small champignons can be sliced thinly), sliced pickles, sauerkraut, tomato paste, cumin, and sugar to the cabbage. Season with salt and pepper, mix well, and simmer for another 15 minutes.
Tip
Salt the stewed cabbage at the end of cooking, taking into account the saltiness of the sauerkraut. Adding sauerkraut boosts the dish’s nutritional value — for example, fermented vegetables can have 20 times more vitamin P than fresh ones. However, because sauerkraut is high in salt, limit a daily portion to no more than 200 g.
