Cabbage with mushrooms and spices

Fragrant tasty and orientally colorful cabbage!

How to cook Cabbage with mushrooms and spices

Step 1

Cabbage with mushrooms and spices

Cut cabbage leaves into slices, about 2.5 cm in size. Cut mushrooms into several pieces, pepper and onion into strips or rings. Grind ginger and garlic.

Step 2

Cabbage with mushrooms and spices

Now prepare the spices: heat the cumin, coriander, black and allspice in a dry frying pan. After that, crush them in a mortar.

Step 3

Cabbage with mushrooms and spices

Fry cabbage in vegetable oil. In the same pan, fry the mushrooms, then add sweet bell pepper, fry.

Step 4

Cabbage with mushrooms and spices

Fry onion, garlic and ginger separately, add spices and cook for 1 more minute. Next, add tomatoes, then combine with cabbage and mushrooms. Cook covered for 10 minutes. Salt, pepper add to taste. Let it brew for 5 minutes and serve.

Cabbage with mushrooms and spices - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with cremini, shiitake, or button mushrooms based on availability and preference. Adjust cooking time slightly if needed.
The recipe is already vegan as written. Just ensure your spices and vegetable oil are vegan-friendly (no additives).
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in a microwave with a splash of water to refresh.
Yes, but the texture of the cabbage may soften upon thawing. Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, as long as all spices and ingredients used are certified gluten-free, this dish is naturally gluten-free.
Absolutely! Replace with a splash of vegetable broth or a tablespoon of tomato paste diluted in water for a milder taste.
Pair with quinoa, brown rice, or crusty bread for a hearty meal. A side of yogurt or fresh salad balances the spices well.
Skip the black pepper or reduce the amount of ginger and garlic. Add a teaspoon of coconut milk or yogurt at the end to mellow the heat.
Yes, but the flavor will be less intense. Use ¾ the amount of pre-ground spices and add them directly when frying the onions and garlic.

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