Savory Mushroom And Cabbage Bake Recipe

About this recipe

A hearty and flavorful dinner featuring ground beef, tender cabbage, and a rich tomato-based sauce. Perfect for those seeking a comforting, kosher-friendly meal.

Ingredients

• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 1 pc Cabbage Red
• 1 Kg Kissan Tomato Paste
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 10 g Fresh Thyme
• 1 pc (50 g) On1Y Pepper Grinder
• 500 G Kinwaaquinoa
• 16 g Orika Oregano
• 1 kg Whole Farm Brown Sugar

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large skillet or Dutch oven, sauté 1 whole Sambar onion and 1 cup sliced mushrooms over medium heat until softened, about 5-7 minutes.
3. 3. Add 1/4 cup brown sugar, 2 tablespoons lemon juice, 1 teaspoon thyme, 1 teaspoon oregano, and 1/2 teaspoon pepper. Mix well to combine.
4. 4. Stir in 1 can (about 400 ml) tomato juice, 1 can (about 170 g) Kissan tomato paste, and 1 cup Kinwaaquinoa to the skillet. Stir until the ingredients are evenly mixed.
5. 5. Layer 1 head of cabbage, chopped into bite-sized pieces, in a large baking dish. Pour the vegetable and tomato mixture evenly over the cabbage.
6. 6. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the cabbage and quinoa are tender.
7. 7. Remove from the oven, let it rest for 5 minutes, and serve warm.