MUSHROOM AND CABBAGE FILLING FOR PIROGIES AND PIROSHKY

MUSHROOM AND CABBAGE FILLING FOR PIROGIES AND PIROSHKY

This recipe is best cooked slowly on the stove top. Bags of colesalw mix can be substituted for the chopped cabbage. The amounts are not exact as this is more of a method than a recipe.

INGREDIENTS

1-2                onions
1/4-1/3          head of cabbage
2 pounds      mushrooms
2-3 Tblsp      mushroom seasoning
1/4-1/2 tsp    black pepper

3 to 4 cups   sauerkraut (optional).  My sauerkraut was made with carrots. 

DIRECTIONS

1. In batches, chop all of the vegetables in a food processor.

2. Place vegetables and seasonings into a large pan and cook slowly until the mixture turns dark. You will need to stir frequently and add a little water if required. But before using,  all the water must be evaporated.  I typically cook the mixture for 3 to 4 hours adding the optional sauerkraut in the last half hour.

3.   Once the mixture has cooked it can be used to fill pirogies and piroshky.

4. Enjoy!


Note: This is what it looks like at the start of cooking.

Baked Cabbage

Baked Cabbage with Mushrooms Two Ways

This is such a simple recipe, but oh so packed with flavour. I have made it with and without the Korean BBQ sauce. It is good both ways, but my family prefer it with the Korean BBQ sauce as it adds spiciness and extra flavour to the dish. They say it is like a flavour explosion in your mouth. The recipe for the Korean BBQ Sauce can be found here: http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html.  

Cabbage baked without Korean BBQ Sauce

 

Ingredients

2 cups onions, diced
8 cups cabbage, sliced thin about 1/2 a medium head
4 cups mushrooms,sliced thin
1 cup mushroom or vegetable broth
1/4 tsp black pepper

1/4 cup    Korean BBQ sauce, (optional) find recipe here:http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html

Directions

Preheat oven to 350 F.

Place all ingredients into a roasting pan, including the Korean BBQ Sauce if using.

Cover and bake for about 2 hours, stirring occasionally.

Enjoy!


TIP

While 8 cups of cabbage seems like a lot of cabbage, it will reduce down significantly when baked. If you are serving more than a few people, you may want to double the recipe.

This dish only gets better after sitting for a few days in the fridge.

 

Beet Soup

Beet Soup

There are so many ways to make beet soup. My Aunt, who was a wonderful cook, always made a clear beet broth and served it with tiny mushroom dumplings nestled into the bottom of the bowl every Christmas Eve. My soup is very different as it is loaded with vegetables, and while I have never tested it, I am sure a wooden spoon could stand upright on its own if inserted into the pot. I tend to make large quantities when I cook and this recipe is no exception. I use my 9L pot and it is filled almost to the top. I start boiling the beets the day before I want to make the soup.

Ingredients

5 lb beets, washed but left whole

1 1/2 cup onion, diced
1 lb mushrooms, thinly sliced
1 Tblsp garlic, minced

6 cups cabbage, thinly sliced
6 large potatoes, peeled and cut into a bite size dice, about 6 cups
2 large carrots, sliced
1/2 tsp black pepper
3-6 tsp vegetable stock powder, or to taste

Directions

Place the beets in a very large pot and cover with water by about an inch. Cover and simmer until the beets are soft. This will take anywhere from 1-2 hours depending on the size of your beets.

Once the beets are cooked DO NOT DRAIN. Refrigerate the beets and the liquid overnight.

The next day, remove the beets from the liquid , being sure to reserve the broth.

Slip the skins off the beets and either grate or process in the food processor.

Return the beets to the broth. Start to heat the broth and beets.

Meanwhile, while the broth is heating:

Fry onion, mushroom and garlic until cooked. You may need to add a little water at the beginning. Once cooked all of the liquid should be evaporated.

Add the sliced cabbage to the broth and boil for about 10 minutes.

Add the potatoes, carrots, black pepper and vegetable stock powder to taste. Stir well and simmer for about 45 minutes or until the vegetables are tender.

Enjoy!