Cabbage with Carrots and Mushrooms

This delightful dish of **cabbage with carrots and mushrooms** brings a harmonious balance of flavors and textures to your meal. The dish is both hearty and nutritious, featuring vibrant vegetables like cabbage and carrots, complemented by the earthiness of mushrooms. Cooked in a creamy broth infused with a hint of nutmeg, it offers a comforting yet elegant dining experience. The **sunflower seeds** add a pleasant crunch, providing a delightful contrast. It's simple enough for a weeknight dinner but sophisticated enough for a special occasion. The blend of spices can be tailored to your preference, allowing it to be as mild or as spicy as you'd like. This wholesome dish can easily be adapted for various dietary needs. Pair it with your choice of crusty bread or a fresh green salad for a complete meal. Enjoy the satisfying flavors of this dish and savor every bite for an unforgettable culinary adventure.

Ingredients

Main Ingredients

1 small head of cabbage
250 g mushrooms
4 carrots
1 onion
120 ml heavy cream
120 ml vegetable broth
2 tbsp sunflower seeds

Spices

Salt
Pepper
Nutmeg

Preparation Time

Total Time: 40 minutes (including prep and cooking time)

Step-by-Step Instructions

Prepare the Cabbage: Cut the cabbage into four quarters, then halve each section for manageable pieces.
Blanch Cabbage: Pour boiling salted water over the cabbage, blanch for 5 minutes, then drain and refresh with cold water.
Prepare the Carrots: Slice the carrots into rounds or half-rounds.
Blanch Carrots: Blanch the carrots in the same way as the cabbage.
Prepare Mushrooms: Cut the mushrooms in half or into quarters.
Chop Onion: Dice the onion finely.
Sauté Vegetables: Heat oil in a pan, then sauté onions and mushrooms until golden brown.
Add Cream and Broth: Pour in the heavy cream and vegetable broth, stirring to combine.
Season: Add salt, pepper, and a generous pinch of nutmeg to taste.
Combine with Cabbage and Carrots: Return the blanched cabbage and carrots to the pan.
Simmer: Bring the mixture to a gentle boil, then cover and simmer for several minutes until vegetables are tender.
Final Seasoning: Taste and adjust seasoning as needed.
Garnish: Sprinkle toasted sunflower seeds over the top for added crunch and flavor.
Serve: Transfer to a serving dish, garnishing further with fresh herbs if desired.
Enjoy: Serve while hot for the best experience.

Tips

Substitutions: You can use cashew cream instead of heavy cream for a dairy-free option.
Seasoning: Feel free to experiment with spices like garlic powder or paprika for added depth.
Make Ahead: Prepare vegetables in advance to save time on busy days.

Nutrition

Calories: Approx. 300 per serving
Protein: 5 g
Fats: 18 g
Carbohydrates: 29 g

Variations

For Vegan: Swap out heavy cream with coconut cream or soy cream.
With Meat: Add sautéed chicken or tofu for additional protein.

Serving Suggestions

Pair with a side of crusty bread or a light green salad.
Serve alongside a glass of white wine or iced tea for a refreshing contrast.

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