Gaby
You can stew both green and Savoy cabbage with mushrooms: both varieties form large heads, but Savoy cabbage has a looser structure due to its thinner, crinkled leaves. Unlike green cabbage, Savoy cabbage lacks tough veins, making it less dense. Additionally, Savoy cabbage contains four times more fat, more sugar, mustard oil, and biologically active substances, while having a quarter less fiber compared to green cabbage. However, they share a valuable set of minerals and vitamins. Thanks to its high content of magnesium, vitamins C, K, P, A, U, and the B group, cabbage boosts immunity, prevents cellular aging, aids collagen synthesis, and strengthens blood vessel walls and connective tissue. During Lent, we offer vegetarian recipes featuring this nutritious vegetable.
Savoy Cabbage with Shiitake Mushrooms
Ingredients: mushrooms – 250 g; Savoy cabbage – 1 head; carrot – 1; onion – 1; vegetable broth – 1 cup; corn starch – 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 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 starch and cold water. When the liquid thickens, add it to the cabbage and mushrooms. Season with salt, 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 fresh 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. The presence of sauerkraut in the dish enhances its nutritional value: for instance, vitamin P in fermented vegetables is 20 times higher than in fresh ones. However, since sauerkraut contains a lot of salt, the daily portion should not exceed 200 g.
