Vegan Challenge [Part 3] – Oven roasted cabbage with mushrooms

Hello friends of food! It’s nice to see you again on my page – thank you for coming!

As many of you know already, I went vegan on the first of July after watching the movie “What the Health”. I challenged myself to eat only plant-based food for a minimum of 2 weeks. It’s halfway done now, and I seriously don’t miss the meat and the cheese. The world of veggies is so vast! The choice of beans, lentils, bulgur, rice, pasta…. endless. The combinations are infinite. And another thing when you eat vegetables is that you really appreciate their taste. I am not sure now, if this is going to be only a two-week challenge or it will go on for much longer.

I already lost 3 kilograms of my weight, and my skin got a bit smoother and much cleaner.

I did another one of my favorite Bulgarian recipes – oven roasted cabbage with mushrooms. Usually we eat this with pork instead of the mushrooms – but vegans can’t eat pork obviously. To be honest, I always enjoyed more the taste of the cabbage rather than that of the pork. Cabbage is an amazing product, that after being roasted with some nice spices and some other veggies, it ends up being super tasty.

Vegan Challenge [Part 3] - Oven roasted cabbage with mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 medium sized cabbages (cut them into very thin slices)
  • 1 onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 2 carrots (shredded)
  • 300 gr mushrooms
  • 100 gr of plum tomatoes
  • bay leaves, paprika powder, black pepper, salt
Instructions
  1. Start by frying the onions and garlic for 2-3 minutes
  2. Add the carrots and tomatoes and cook for another 3 minutes
  3. The next thing that goes inside is the mushrooms
  4. Now you can season with salt, black pepper and paprika
  5. Before adding the cabbage into the pot, make sure you season it nicely with salt and crush it a bit with your hands
  6. Now you can add it to the pot, together with some bay leaves
  7. Add some water, so it covers all
  8. Let it simmer for 30-40 minutes and then transfer it into the oven, set to 180 degrees
  9. Let it cook for 25 minutes

DSC_0892-01It’s nice to have this meal with some fresh soft bread so you can enjoy the sauce, by soaking it into the bread. I really like eating this with some roasted chilli peppers and fresh parsley.

This a nice meal to share with your guests – really impressive taste. Using simple products and turning them into something special – that’s what cooking is about!

I hope that I inspired you to hop into the kitchen and start trying new things.

I find my challenge to be very educative, I learn a lot of the new things about vegetables and as a chef I really need to know all of this things. I need to understand every single aspect of food.

I will stop here for now.

Thanks for being with us today – see you soon for more vegan inspirations!

Bye foodies!

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