Young Cabbage Stewed with Mushrooms
With a little fiber and plenty of volume from young cabbage and mushrooms, this dish helps make dinner more filling without a heavy base. The flavor stays mild, vegetable-forward, and lightly creamy, while ghee gives it a richer finish.
Thinly shred the cabbage (700 g), dice the onion (120 g), cut the champignons (400 g) into wedges, and finely chop the dill (6 g). Heat the ghee (100 g), fry the onion in it for 2-3 minutes until lightly golden, then add the cabbage, dill, bay leaf (2 g), smoked paprika (2 g), salt (4 g), and black pepper (1 g).
Cover the pan and stew the cabbage for about 5 minutes so it starts to soften and shrink. Then add the champignons (400 g), stir, and stew for another 5 minutes with the lid on, stirring occasionally, until the mushrooms release their juices and the cabbage becomes tender but not mushy.
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