How to make Korean Vegetable Pancakes?

The recipe for these vegetable pancakes is really easy and quite quick to prepare. First, you need to cut the vegetables into thin strips and mix them with a mixture of flour, water and cornstarch. You can consider cutting your vegetables in advance and have them ready for later.

I have used carrots, sweet potato, cabbage, red pepper, onion and green chili. It is a winning combination as the pancakes turned really crisp and full of flavor. The beauty of these pancakes is that you can use whatever vegetables you have around. You can also consider adding zucchinis or mushrooms if you prefer them better and leave out some of the other vegetables. 

To make crispy pancakes you need to heat a non-stick pan over medium-high heat. Add a bit of oil and cook the batter in batches. Cook over medium heat for several minutes on each side until golden brown. Reduce heat to low and continue cooking on both sides until it reaches the desired crispness. 

Enjoy the pancakes while still warm and crispy with the soy dipping sauce. You can prepare the dipping sauce in advance. Simply mix soy sauce with some vinegar, chili pepper and some toasted sesame seeds. 

If you like vegetable pancakes you may also like these Korean Zucchini Pancakes called Hobakjeon. These Zucchini Fritters are also a delightful treat and perfect for the zucchini season. These Vegetable Egg Rolls are also a delightful vegetable treat that you can either bake or fry. 

Hope you will try these delicious savory Korean Vegetable Pancakes and let me know if you try them out. Enjoy!

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Korean Vegetable Pancakes (Yachaejeon)

These flavorful Korean Vegetable Pancakes called Yachaejeon are one of the best vegetable dishes you can ever prepare. The pancakes are cooked until crispy and golden brown and are best served with a spicy soy dipping sauce. They make a delicious and comforting side dish and a family favorite for sure.

Course Appetizer, Breakfast, Main Course, Side Dish

Cuisine Korean

Keyword Korean pancakes, Vegetable Pancakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 vegetable pancakes

Calories 223kcal

Ingredients

• 3 oz (90g) about 1 medium carrot , cut into thin strips
• 5 oz (150g) cabbage , cut into thin strips
• 7 oz (200g) about 1 medium sweet potato , cut into thin strips
• 2.5 oz (70g) about 1/2 red pepper , cut into thin strips
• 3 spring onions (about 1 oz – 30g) , cut into strips
• 1.5 oz (40g) about 1 small red onion , cut into slices
• 1 green chili pepper , cut into slices
• 1 cup (125g) all-purpose flour
• 1 cup (240ml) water
• 3 tbsp (24g) cornstarch
• 1 tsp (5g) salt

Soy Dipping Sauce

• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tsp (3g) toasted sesame seeds
• 1 tsp green chili pepper , chopped

For Cooking

• 2-3 tbsp vegetable or olive oil

Instructions

• Slice the carrot, sweet potato, red pepper, green onion and cabbage into thin strips.
• Cut the red onion and green chili into thin slices.
• In a large bowl mix flour, cornstarch, salt and water using a whisk. Stir in the vegetables.
• Prepare the dipping sauce by mixing the soy sauce with rice vinegar, chili pepper and toasted sesame seeds.
• Heat a 8 or 9 inch (20-22cm) non-stick pan over medium-high heat. Heat about 1 tbsp of vegetable or olive oil. Add about ¼ of the batter, and spread evenly.
• Cook over medium heat for about 4-5 minutes on each side until golden brown and crisp.
• For a crispier texture, reduce heat to low and cook on each side for 2-3 minutes more.
• Slice and serve while still crispy, with the spicy soy dipping sauce.

Video

Nutrition

Serving: 1 serving out of 4 | Calories: 223kcal | Carbohydrates: 47.8g | Protein: 5.9g | Fat: 0.9g | Saturated Fat: 0.1g | Sodium: 831mg | Potassium: 499mg | Fiber: 4.9g | Sugar: 7.4g | Calcium: 47mg | Iron: 4mg

The post Korean Vegetable Pancakes – Yachaejeon appeared first on Home Cooking Adventure.

This vegetarian version requires only a few basic ingredients, but by the time all is said and done, the results are quite gratifying, and soon enough you will find yourself regretting you did not make more of them to begin with. The sesame ginger dipping sauce recipe featured here really complements them and enhances their flavor.

When it comes to what could constitute a great filling or dipping sauce as far as egg rolls, the possibilities are quite ample. Pork, chicken, or tofu are wonderful protein additions for the rolls while sweet and sour, spicy peanut, or sweet chili would make great dipping sauce choices.

How to make vegetable egg rolls

To start, whip up a quick dipping sauce by combining all the ingredients in a jar and giving it a good shake.

Now, prepare the filling for your egg rolls. In a large pan or wok, heat up some oil and sauté garlic, green onion, and ginger until fragrant. Add in cabbage, carrots, and peppers, season with salt and pepper, and cook until they’re nice and tender. Transfer these veggies to a bowl and let them cool down.

Once your filling is ready, it’s time to assemble the egg rolls. Spoon about 2 tablespoons of filling onto each wrapper, roll them up, fold in the sides, and seal the edges with a bit of beaten egg. Repeat until all your wrappers are filled, then cover the rolls with plastic wrap until you’re ready to cook.

How to cook the rolls

Now, you’ve got two options for cooking: frying or baking. For frying, heat up your oil to 350°F (180°C) and fry the egg rolls a few at a time until they’re crispy and golden brown. Drain them on paper towels to get rid of any excess oil.

If you prefer baking, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the rolls on the sheet, brush them with olive oil, and bake for about 15 minutes until they’re nice and crispy.

Once your egg rolls are cooked, serve them warm with that tasty dipping sauce you made earlier.

I hope you have fun making these vegetable egg rolls! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Check our collection for Asian Recipes for more similar ideas.

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Vegetable Egg Rolls - Fried or Baked

Egg rolls are a widely enjoyed take out appetizer that can be easily executed in your own kitchen. This vegetarian version requires only a few basic ingredients, but by the time all is said and done, the results are quite gratifying and soon enough you will find yourself regretting you did not make more of them to begin with. The sesame ginger dipping sauce recipe featured here really complements them and enhances their flavor.

Course Appetizer

Cuisine Chinese

Keyword baked egg rolls, egg rolls, fried egg rolls, vegetable egg rolls

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 14 servings

Calories 162kcal

Ingredients

• 2 tbsp (28ml) vegetable oil
• 3 cups (270g) shredded cabbage
• 1 cup (95g) carrots , finely julienned
• 1 cup (95g) red peppers , finely julienned
• 1/2 cup (50g) green onion , chopped
• 2 cloves garlic , minced
• 1 tbsp (15g) ginger , grated
• 12 square (8 inch- 20 cm) egg roll wrappers
• 1/2 tsp (3g) salt
• Freshly ground black pepper
• 1 egg , beaten
• Oil for deep frying

Sesame ginger dipping sauce (make ahead)

• 3 tbsp (45ml) soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tbsp (20g) honey
• 1/2 tbsp (7g) sesame oil
• 2 cloves garlic , minced
• 1 tbsp (15g) ginger , grated
• 1 tbsp (15ml) fresh squeezed orange juice
• 1 tbsp (7g) sesame seeds
• 1 tbsp (6g) green onion , chopped

Instructions

First make the dipping sauce.

• Add all the ingredients in a jar cover with a lid and shake to combine.

Prepare egg roll's filling.

• In a large pan or wok, heat 1 or 2 tablespoons of oil and sauté garlic, green onion and ginger for 1 minute.
• Add cabbage, carrots, and peppers, season with salt and pepper and continue to cook until softened. Transfer vegetables to a bowl and set aside to cool.

Assemble the egg rolls.

• Place about 2 tablespoons of filling on the wrapper, roll the wrapper up, fold the sides inward, and continue rolling. Seal the edges with a little beaten egg.
• Repeat with remaining wrappers and cover the rolls with plastic wrap until ready to fry or bake.

For frying method.

• Heat the oil to 350°F (180°C) and fry about 3 egg rolls at a time, turning several times until golden and crisp.
• Remove and place on paper towels to drain the excess oil. Serve egg rolls warm, with dipping sauce.

For baking method.

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and grease slightly with vegetable oil. Place the rolls on the baking sheet and brush with olive oil.
• Bake for about 15 minutes until golden and crisp.
• Serve egg rolls warm, with dipping sauce.

Video

Nutrition

Serving: 1 roll out of 14 | Calories: 162kcal | Carbohydrates: 32.2g | Protein: 5.7g | Fat: 2.2g | Saturated Fat: 0.3g | Sugar: 2.7g

The post Vegetable Egg Rolls – Fried or Baked appeared first on Home Cooking Adventure.

The meat is rubbed with a mix of flavorful spices, seared on the stovetop and then the cooking continues in the oven or slow cooker.  For more moisture, some off the reserved cooking juices and BBQ sauce are mixed into the shredded meat.

This shredded Oven Cooked Pulled Pork should be served warm in sandwiches or can be used for various dishes like enchiladas, different casserole dishes, pasta, tortilla wraps, and so on.

How to make Oven Cooked Pulled Pork

To begin, preheat the oven to 300F (150C). In a small bowl, combine a flavorful seasoning mixture with brown sugar, salt, smoked paprika, mustard, cumin, and pepper. Rub this seasoning over all sides of the pork, ensuring it is evenly coated.

Next, heat a cast iron pot or skillet over medium heat and add oil. Sear the seasoned pork for approximately 2 minutes on each side, creating a nice crust. Once seared, remove the pork from the pot temporarily. Add vinegar, onion, garlic, and tomato paste to the pot, creating a flavorful base. Place the seared pork on top and pour in vegetable stock, adding fresh thyme. Bring the liquid to a boil, then cover the pot and transfer it to the oven.

Allow the pork to cook in the oven for 3-4 hours, allowing the flavors to meld and the meat to become tender and juicy. While the pork is cooking, prepare the coleslaw.

Once the pork has finished cooking, remove it from the pot and place it on a cutting board. Reserve some of the cooking juices. Using two forks, shred the pork, discarding any unwanted pieces of fat. In a small bowl, combine BBQ sauce with approximately ½ cup (120ml) of the cooking juices, creating a flavorful sauce. Pour this sauce over the pulled pork and toss until the meat is well coated. Keep the pulled pork warm until ready to serve, or reheat if necessary.

How to prepare the coleslaw

Thinly slice green and red cabbage cut carrots into thin strips, and onion into thin slices. In a small bowl, combine mayonnaise with sour cream, lemon juice, mustard, apple cider, sugar, salt, and pepper. Pour this creamy dressing over the cabbage mixture and toss until the vegetables are evenly coated. Refrigerate the coleslaw until ready to serve. It is best to enjoy the coleslaw on the same day, but it can be refrigerated and enjoyed for a few days.

How to assemble the pulled pork sandwiches

To assemble the pulled pork sandwiches, start by cutting the homemade bread rolls in half. Place a generous amount of pulled pork on the bottom half of each roll. Drizzle additional BBQ sauce over the pork, add a scoop of coleslaw, and include pickles if desired. Finish by placing the top half of the bread roll on the sandwich. Now you can sit back, relax, and enjoy these mouthwatering pulled pork sandwiches.

Hope you will try this recipe. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

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Oven Cooked Pulled Pork

Pulled Pork is an American classic recipe, where pork meat usually pork shoulder or pork shoulder butt is slow cooked for several hours to low temperature, resulting in a delicious tender and juicy meat that can be easily shredded with simply some forks.

Course Main Course

Cuisine American

Keyword coleslaw, oven cooked pulled pork, pulled pork, pulled pork sandwiches, shredded pork

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 15 servings

Calories 317kcal

Ingredients

• 4 pounds (1.8kg) boneless pork shoulder or pork butt
• 2 tbsp (30ml) vegetable oil

Seasoning

• 2 tbsp (30g) brown sugar
• 1 tbsp (15g) salt
• 2 tsp (6g) smoked paprika
• 1 tsp (3g) mustard powder
• 1/2 tsp (2g) ground black pepper
• 1 tsp (2g) ground cumin

For adding to pot

• 1 large onion , sliced thin
• 4 cloves garlic , minced
• 1 cup (240g) vegetable stock
• 1/4 cup (56ml) apple cider vinegar
• 1/4 cup (56g) tomato paste
• Fresh thyme

To moisten pulled pork

• 1/3 cup (80g) BBQ sauce

Caabage Coleslaw

• 1 pound (500g) red and green cabbage
• 2 carrots
• 1/2 onion
• 1/4 cup (56g) mayonnaise
• 1/4 cup (56g) sour cream
• 1 tbsp (15ml) lemon juice
• 1 tbsp (15g) mustard
• 1 tbsp (15g) sugar
• 1 tbsp (15ml) apple cider vinegar
• salt and freshly ground black pepper

Instructions

• Preheat oven to 300F (150C).
• In a small bowl combine the seasoning ingredients: brown sugar, salt, smoked paprika, mustard, cumin and pepper. Rub the seasoning over all sides of the pork.
• Heat a cast iron pot or skillet over medium heat, add oil and sear the pork for about 2 minutes on each side.
• Remove the pork from the pot. Add vinegar, onion, garlic and tomato paste into the pot and place the pork on top. Pour the vegetable stock, add fresh thyme and bring the liquid to a boil.
• Cover the pot and continue cooking in the oven for 3-4 hours.

Meanwhile prepare the coleslaw.

• Cut the green and red cabbage thinly. Cut the carrots into thin strips  and onion into thin slices.
• In a small bowl combine mayonnaise with sour cream, lemon juice, mustard, apple cider, sugar, salt and pepper. Pour over the cabbage mixture and Toss to coat. Refrigerate until ready to serve. Coleslaw it is best if served the same day but  it keeps well refrigerated for few days.
• Remove the pork from the pot and place on a board. Reserve some of the cooking juices.
• Shred the pork using two forks and discard any pieces of fat.
• In a small bowl combine BBQ sauce with about ½ cup (120ml) cooking juices and pour over the pulled pork, and toss to coat. Keep warm until ready to serve or reheat if needed.

Prepare pulled pork sandwiches.

• For the bread, I like to use the homemade dinner rolls. It is best to have the bread made in advance.
• Cut the bread rolls in half and top with pulled pork, add some more BBQ sauce, coleslaw and pickles if used, add the top of the bread and enjoy.

Video

Nutrition

Serving: 1serving out of 15 | Calories: 317kcal | Carbohydrates: 11.2g | Protein: 38.8g | Fat: 12.3g | Saturated Fat: 3.8g | Cholesterol: 114mg | Sugar: 7.1g

The post Oven Cooked Pulled Pork appeared first on Home Cooking Adventure.

The recipe I share with you is from my mother, she has been doing the best cabbage rolls ever :). Though the recipe is not difficult it does take some time to prepare but worth all the effort. To make things easier cabbage leaves can be prepared in advance and refrigerated until ready to use. Cabbage rolls keep well refrigerated for up to a week and can be frozen as well. They are healthy, delicious and simply addictive. Hope you will try these Romanian Cabbage Rolls, I am sure you will love them.

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Romanian Cabbage Rolls

The Romanian Cabbage Rolls - Sarmale - are one of the most delicious dishes that Romanian people prepare for family gatherings and especially for holidays. During the summer they are made with green cabbages and during the winter they can be made with sour cream as well.

Course Main Course

Cuisine Romanian

Keyword cabbage dish, cabbage rolls, holiday dishes, meat cabbage rolls, romanian cabbage rolls, sarmale, stuffed cabbage rolls

Prep Time 1 hour hour

Cook Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 70 servings

Calories 331kcal

Ingredients

For preparing the cabbage leaves

• 2 medium cabbages
• 1 tbsp (15g) salt
• 4-5 thyme sprigs
• 2 fresh dill sprigs
• hot boiling water

Meat Filling

• 4 medium onions (500g) , chopped
• 5 tbsp (70g) vegetable oil
• 1/4 cup (65g) tomato paste
• 2 tsp (4g) paprika
• 1 1/4 (250g) long grain rice , rinsed and drained
• 1 pound (450g) ground pork
• 1/4 pound (110g) ground beef
• 1/2 cup (25g) fresh dill , chopped
• 1 ½ tsp (7g) salt
• 1 ½ tsp (5g) ground black pepper

• 1/2 tsp (3g) salt
• 2 tbsp fresh dill , chopped
• freshly ground black pepper

For adding on top of the rolls

• 14 oz (400g) can diced tomatoes
• 1/2 pound (230g) smoked pork ribs , cut in smaller pieces
• Hot salted water

Instructions

• Remove core from cabbages. In a large pot bring water to a boil, enough to almost cover the cabbage. Add salt, few thyme and dill sprigs. Immerse cabbage in boiling water with core side down. Cook over medium-high heat 5 to 10 minutes. Turn and gently remove leaves. When the leaves are tender and flexible remove and let them cool. 
• Prepare the filling. In a frying pan heat oil over medium high heat. Cook onion until soft and glossy. Stir in paprika and tomato paste and remove from heat. Let cool slightly. Add rice, ground pork and beef, dill, salt and pepper. Stir until well combined.
• Trim the thick veins from cabbage leaves for easier rolling and set aside. Cut leaves in smaller pieces if too large. Chop any leftover cabbage (middle part) and the veins and place in a bowl. Mix chopped cabbage with dill, salt and pepper. Place few thyme sprigs on the bottom of a large pot, place half of the chopped cabbage and few dill sprigs on top.
• Start making the cabbage rolls. Place 1/2 to 1 tablespoon of mixture on the center of the bottom of each leaf. Fold in the sides and start rolling the cabbage leaf to create a roll.Place on the prepared pot and continue until all the filling is done. Place the other half of chopped cabbage over the top of the rolls.
• Add diced tomatoes on top, arrange the pork ribs and pour hot salted water until the cabbage rolls are almost covered with liquid.
• Cover the pot and cook at medium heat until they start to boil. Reduce heat to low and simmer for 1 hour.
• Serve cabbage rolls warm with sour cream and polenta.

Video

Nutrition

Serving: 1g | Calories: 331kcal | Carbohydrates: 27.2g | Protein: 24.7g | Fat: 13.6g | Saturated Fat: 3.6g | Cholesterol: 67mg | Sugar: 3.8g

The post Romanian Cabbage Rolls appeared first on Home Cooking Adventure.

Cabbage rolls are typically made with ground meat, but they are equally amazing with walnuts as a meatless alternative, perfect for those looking to reduce their meat intake.

In my family, cabbage rolls are a staple at holiday tables and most family gatherings. They can be prepared in advance and they freeze well, making them a convenient and delicious option for any occasion.

How to make walnut cabbage rolls

To prepare these delicious stuffed cabbage rolls, start by removing the core from the cabbages. Gently separate the leaves that can be removed and place them into boiling salted water. Cover the pot and cook until the leaves are tender. Drain them well. Add the remaining cabbage to the boiling water and cook until tender.

Separate the leaves and remove the thick veins for easier rolling. Set the leaves aside. Chop any leftover cabbage and set it aside as well.

In a frying pan, heat oil over medium-high heat. Add the onion and cook for about 5 minutes until soft. Add the carrot and red pepper and sauté for a few more minutes. Stir in the paprika and remove the pan from heat. Mix in the rice, ground walnuts, fresh dill, salt and pepper. Once the mixture has cooled, stir in the egg.

Place half of the chopped cabbage into a pot and layer fresh chopped dill and thyme leaves on top.

How to shape the cabbage rolls

Begin making the rolls by placing 1/2 to 1 tablespoon of the mixture in the center of each cabbage leaf. Fold in the sides and, starting at an unfolded edge, roll up the leaf to completely enclose the filling. Place the rolls over the cabbage in the pot and continue with the remaining mixture. Put the remaining chopped cabbage on top of the rolls.

Mix the pureed tomatoes with water and pour the mixture over the surface of the rolls. Place slices of tomato on top. Cover the pot and cook over medium-low heat until the rolls start to boil. Then, reduce the heat to a simmer and cook for about 1 hour.

Serve the warm cabbage rolls with a dollop of sour cream on top.

I hope I convinced you to give these cabbage rolls a try as I am sure everybody will be delighted. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

For more main dish ideas check our full collection of Main Dish Recipes. For other vegetarian dishes check our full collection of Vegetarian Recipes.

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Walnut Cabbage Rolls

Walnut cabbage rolls, rich, delicious dish perfect for cold autumn or winter days. Can be made in advance and served at holiday tables or family gatherings.

Course Main Course

Cuisine Romanian

Keyword cabbage, cabbage rolls, meatless cabbage rolls, rice, walnut, walnut cabbage rolls

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 35 servings

Calories 63kcal

Ingredients

• 2 small cabbages
• 2 tbsp olive oil
• 2 onions , diced
• 1 carrot , diced
• 1 medium red pepper , diced
• 3/4 cup ground walnuts
• 1 cup rice
• 1/4 tsp paprika
• salt and freshly ground pepper
• 1/2 cup of chopped fresh dill
• 1 egg , beaten
• 1 small tomato , sliced
• 2 tomatoes , puree
• 2 cups (500ml) water

Instructions

Prepare the cabbage leaves.

• Remove the core from the cabbages. Separate the leaves that can be removed and put them into boiling salted water. Cover and cook until tender. Drain well. Add the rest of the cabbages to the boiled water, and cook until tender.
• Separate into leaves. Remove the thick veins from cabbage leaves for easier rolling and set aside. Chop any leftover cabbage.
• Place half of the leftover chopped cabbage into a pot and put fresh chopped dill and thyme leaves on top of them.

Prepare the walnut rice filling.

• In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes, until soft. Add the carrot and red pepper and saute for another few minutes then stir in paprika. Remove from heat. Stir in rice, ground walnuts, fresh dill, salt and pepper. When cooled enough stir in the egg.

How to shape the cabbage rolls.

• Start making the rolls. Place 1/2 to 1 tbsp of mixture on the center of each leaf. Fold in sides. Starting at an unfolded edge, roll up the leaf to completely enclose the filling.
• Add rolls over the chopped cabbage and continue until all mixture is done. Put the rest of the chopped cabbage on top of the rolls.
• Mix the pureed tomatoes with water and pour all over the surface of the rolls. Put slices of tomato on top. Cover the pot and cook at medium-low temperature until they start to boil. Then reduce heat to simmer and cook for about 1 hour.
• Serve warm with sour cream on top.

Nutrition

Serving: 1 cabbage roll | Calories: 63kcal | Carbohydrates: 8.6g | Protein: 2g | Fat: 2.6g | Cholesterol: 5mg | Sugar: 2.1g

The post Walnut Cabbage Rolls appeared first on Home Cooking Adventure.

The great taste of stone-ground cornmeal in combination with mushrooms and dill make it one unforgettable meal. It has the same taste as the stuffed cabbage rolls but is easier and faster to assemble.

If you don’t have stone-ground cornmeal, don’t worry, you can still make this Layered Mushroom & Cabbage Casserole using only rice.  

How to make mushroom and cabbage casserole

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Layered Mushroom & Cabbage Casserole

This Layered Mushroom & Cabbage Casserole is a delicious and healthy way to cook cabbage and makes a truly unforgettable dish for lunch or dinner.

Course Main Course

Cuisine Romanian

Keyword cabbage, casserole, mushroom

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 175kcal

Ingredients

• 1 small green cabbage
• 2 tbsp olive oil
• 5-6 medium mushrooms , finely chopped
• 3/4 cup stone-ground yellow cornmeal (or 1/2 cup rice)
• 1/2 cup rice
• 1 big onion , finely chopped
• 2 tsp Hungarian paprika
• 1 bunch fresh dill , finely chopped
• 2 tomatoes , puree
• 2 cups water
• salt and freshly ground black pepper

Instructions

• Put stone-ground yellow cornmeal in cold water for 3-4 hours and drain well before using. 
• Preheat oven to 400F (200C).
• In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes, until soft. Add mushrooms and cook until any water has evaporated. Stir in paprika, rice and stone-ground cornmeal, fresh dill, salt and pepper. Remove from heat. Split the mushroom mixture in 2. 
• Cut the cabbage into quarters, remove the white hard core and cut each quarter using a mandolin or a sharp knife. Sprinkle with salt and split in 3. 
• Assemble the layers in a 10 inch ceramic baking dish. One layer of cabbage, one of mushroom mixture, cabbage, mushroom mixture and finish with cabbage layer. Mix the tomatoes with water an pour all over the surface of the cabbage. 
• Cover with aluminum foil or a lid and bake for about 1 hour. For the last 5 minutes remove the lid and use the grill function.
• Serve with sour cream and freshly baked bread. 

Nutrition

Serving: 1 serving out of 6 | Calories: 175kcal | Carbohydrates: 29.2g | Protein: 3.6g | Fat: 5.4g | Saturated Fat: 0.8g | Sugar: 2.6g

The post Layered Mushroom & Cabbage Casserole appeared first on Home Cooking Adventure.

How to make Cabbage Soup

In a stock pot heat oil over medium-low heat. Cook onion, carrots, celery, parsley, red pepper and saute for about 5 minutes. Add paprika and tomato puree and stir to combine. Add the vegetable stock and cabbage and bring to a boil. Reduce heat, add chili pepper, cover and simmer until vegetables are tender to bite. Add dill, thyme, more salt and pepper if still needed, simmer for 2 more minutes and remove from heat. Serve with sour cream and freshly baked crusty bread for a delightful meal.

The soup is comforting and healthy, spicy and flavorful, the combination of cabbage with dill and thyme is simply perfect. This soup is without meat but you can also consider adding some smoked meat if desired.

This cabbage soup is often considered a “diet” soup as it is low in calories and high in fiber, making it a great dish for those who are trying to lose weight. It is a perfect dish for cold weather and a budget-friendly meal. Hope you will try it out, tag me on Instagram if you do and enjoy it.

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Cabbage Soup

This Cabbage Soup is is one of the best soups ever, it is healthy, spicy and flavorful, the combination of cabbage with dill and thyme is simply perfec

Course Soup

Cuisine Romanian

Keyword cabbage and dill soup, cabbage dishes, cabbage recipes, cabbage soup, healthy cabbage soup, how to cook with cabbage, light cabbage soup, loosing weight soup

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 100kcal

Ingredients

• 2 pounds (800-1000 g) cabbage , finely sliced
• 2 tbsp olive oil
• 1 large onion , sliced
• 2 carrots , sliced
• 1 parsley root , diced
• 1 cup celery root , diced
• 1 red pepper , diced
• 1 tsp paprika
• 3 tomatoes , puree
• 2 quarts (2 liters) vegetable stock or chicken stock or water
• 1 chili pepper
• 1/2 cup fresh dill , chopped
• 1 tsp fresh thyme , chopped
• salt and freshly ground black pepper

Instructions

• In a stock pot heat oil over medium-low heat. Cook onion, carrots, celery, parsley, red pepper and saute  for about 5 minutes. Add paprika, tomato puree and stir.
• Add the vegetable stock and cabbage and bring to boil. Reduce heat, add chili pepper,cover and simmer until vegetables are tender to bite. 
• Add dill, thyme salt and pepper if still needed, simmer 2 more minutes and remove from heat. 
• Serve with sour cream and freshly baked bread.

Nutrition

Serving: 1g | Calories: 100kcal | Carbohydrates: 15.7g | Protein: 3.4g | Fat: 4g | Saturated Fat: 0.6g | Sugar: 6.9g

The post Cabbage Soup appeared first on Home Cooking Adventure.