Mushroom Cabbage Casserole with Pickled Cucumber
Cabbage and champignons provide fiber and savory depth, while pickled cucumber and apple cider vinegar add a pleasant tang. The hot casserole is juicy, aromatic, and full of tender vegetables.
Divide the olive oil (60 g) into two portions. Shred the cabbage (1000 g), place it in a saucepan, add the first portion of oil and milk (45 g), season with table salt (3 g), and cook over low heat for about 15 minutes.
Boil the champignons (500 g), slice them, and fry them in the remaining olive oil with the onion (100 g), cut into half-rings.
Add the tomato paste (30 g), apple cider vinegar (45 g), bay leaf (1 g), and black pepper (1 g) to the cabbage. Combine the cabbage with the mushrooms, onion, and sugar-free pickled cucumbers (100 g), cover, and cook for about 20 minutes.
Layer the cabbage and mushrooms in a baking dish and bake at 180°C for about 30 minutes.
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