cabbage with mushrooms and rice
cabbage with mushrooms and rice
- 7 March 2020
Cabbage with mushrooms and rice - an easy meal that works great as a lunch for work or school. In this recipe, we will be using savoy cabbage - the one with loads of wrinkles!
I recently started cooking with cabbage - and I love it so much! For quite some time I was not sure about what to do with it besides sauerkraut. This recipe very healthy - and it will be even healthier if you have your homemade bullion - I will be posting the recipe soon.
cabbage with mushrooms and rice
gluten-free
nut-free
sugar-free
soy-free
oil-free
Makes: 2-3 servings Time: 45 min (25 min prep + 20 min wait)
Ingredients:
200 g wholegrain rice
180 g (1 big) yellow onion
14 g (3 small) garlic cloves
2 bay leaves
2 allspice berries
1 anise star
splash of liquid aminos (or soy sauce)
splash of water
70 g king oyster mushrooms
70 g button mushrooms
70 g shiitake mushrooms
1 can (or jar) of green lentils
250 g (1/2 small) savoy cabbage
200 ml warm water
1 organic vegetable bullion cube
60 g tomato paste
30 g capers
1-2 lemons
Instructions:
1. Start by cooking the rice and in the meantime prepare the cabbage with mushrooms.
2. Peel and chop the onion and garlic. Chop all the mushrooms very well - they should be quite small. Strain and rinse the lentils very well. Chop the cabbage into thin strips.
3. Heat the pan and add a splash of liquid aminos, and water.
4. To the pan add onion, garlic, bay leaves, allspice, and anise star. Cook for about 3-5 minutes, mixing from time to time and adding water if needed to deglaze.
5. In the meantime dissolve the vegetable bullion cube in water.
6. Add the mushrooms, water with bullion, lentils and tomato paste to the pan and mix very well. Let it cook for about 5 minutes.
7. Add the cabbage strips and mix well. They will shrink, so don't worry if it looks like a lot.
8. Cook with the lid on for about 10 minutes. You can have a look at it from time to time to ensure that everything cooks well and nothing is burning to the bottom.
9. Add caps and mix everything well. Squeeze lemon juice to your liking (I like a loooot so I use at least half of the lemon, but go with what you like the most).
10. Serve the cabbage with rice and lemon.
Notes and tips:
1. If you do not have the access to all the mushrooms from the recipe – it is ok, just add more of whichever you have at hand. However, the dish will taste the best when it has all types of mushrooms.
2. Do not skip the lemon – it makes the meal taste full and special.
Thank you!
Thank you for taking the time to check out this recipe! If you try it – remember to post the picture on Instagram and tag us reshape_official. We would love to see and share it!