Hello Everyone 🙂

Today will share a recipe with mushrooms -I like adding them to sandwiches, salads and just grilled. A couple of winters ago, I experimented with adding them to a cabbage stew, and it was delicious. I shared this recipe with my mum, and since then, she often adds mushrooms, well maybe not so much as I do 🙂

Looking at what to cook this weekend, I decided to try the mushrooms -cabbage combination again, and as I had some beetroot left, I added them to the mix. I have tried this recipe with fresh and sour cabbage and love both recipes 🙂

Servings: 5 Total time: 40 min

How to:

1. Cut the cabbage into small pieces
2. Cut all other veggies -onion, mushrooms, beetroot. ( I used already boiled beetroot, but you can use raw one if you prefer)
3. In a preheated cooking top with the olive oil, place the onion and leave for 2-3 minutes until changes its colour.
4. Add the cabbage and mix well with the onion. Keep mixing from time to time until the cabbage starts to change its colour -this is for about 7 -10 minutes.
5. After the cabbage had changed its colours and became soft, add the mushrooms and the beetroot. Mix well.
6. Add the water and leave for about 10 to 15 minutes.
7. After the water had evaporated and the cabbage had cooked entirely, add the spices.
8. Remove from the top and cool for a few minutes before serving.

Enjoy 🙂