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Cabbage Stew with Mushrooms and Spices

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Adjust Servings:
1kg of Cabbage
150g of Onion
1clove of Garlic
2tbsp. of Extra Virgin olive oil
100g of Champignons
to taste Salt
1/2tsp. of Turmeric powder
1/2tsp. pf Cumin powder
1/2tsp. of Ground coriander
1 Bay leaf
2 peppercorns of Pimento
5 peppercorns of Black pepper whole
to taste Apple vinegar

Cabbage Stew with Mushrooms and Spices

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 45 min
  • Serves 4
  • Easy


  • Специи:



Winter is a time for cabbage in all forms. Let’s make a familiar and easy to make dish a little more interesting by adding spices.

By the way, if you just stew the cabbage with onions and garlic, it will be a traditional Venetian dish:).

And if you add a little turmeric, cumin, allspice, black pepper and coriander , you get a sunny and warm winter dish.

Bon Appetit!

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Dice the onion into medium sized cubes. Chop the garlic finely. Cut the cabbage into thin 3 to 4 mm strips. You can crush a little cabbage with salt before cooking for convenience.
Slice the mushrooms.


In a large saucepan with a lid, heat the olive oil, place the onion and stew over medium heat until soft for about 10 minutes. Add the garlic and stew together for 30 seconds. Then, add all the spices, stir and cook all together for about 1 minute.


Add the cabbage, salt (if you didn't crush it with salt), stir it, cover with a lid, lower the heat and stew until tender. Stir every 10 minutes so that the cabbage doesn't stick. Cooking time will depend on the cabbage and the season (late cabbage will take longer to cook).
In a separate pan, saute the mushrooms in a small amount of olive oil.
When the cabbage is soft, add the mushrooms and simmer together for a couple of minutes then season to taste with salt and apple cider vinegar. Serve it at once or store it in the fridge for a few days.

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