My mom's braised cabbage with oyster mushrooms and caraway seeds

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Peel the yellow onion.

Heat olive oil in a pan.

Add about 1 teaspoon of salt and a generous amount of black pepper (about 1 teaspoon) to the pan.

Sauté the onion until it becomes translucent and deep brown in color.

Roughly chop the cabbage into large pieces.

Add caraway seeds (about 1.5 teaspoons) and red pepper flakes (about 0.5 teaspoons) to the pan.

Add the white part of the green onion to the pan.

Add sweet pepper to the pan.

Add crushed garlic and grated carrot to the pan.

Sauté until the onions are translucent and the carrots are tender.

Add the chopped cabbage to the pan.

Season with salt and crushed tomatoes (about 1 cup) and half a cup of water.

Stir the mixture and bring to a simmer.

Cook the cabbage for about 20 to 30 minutes, stirring occasionally, until it wilts down to about half its original volume.

Roughly cut the oyster mushrooms and add them towards the end of the cooking time.

Taste for seasoning and adjust salt and pepper as needed.

Drizzle with extra virgin olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens