Vegetable pan with white cabbage and mushrooms

Ingredients for 2 servings:

• ¼ head of white cabbage
• 100 g mushrooms
• 3 spring onions
• 1 chili pepper(s)
• 1 carrot(s)
• 1 clove(s) garlic
• vegetable broth
• sesame oil
• 1 tbsp sesame paste
• 1 tbsp soy sauce

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

as a main course or side dish, vegetarian, vegan

Cut the white cabbage into bite-sized pieces. Slice the mushrooms, spring onions, carrot, and chili pepper. Sauté the mushrooms in a little oil, add the remaining vegetables, the chili pepper, and the crushed garlic clove, and sauté for 5-10 minutes, until the cabbage has slightly wilted. Deglaze with soy sauce and season with a little vegetable stock (dissolved in a little water). Cook for about 5-10 minutes, until the cabbage is tender. Finally, stir in the tahini (sesame paste). Season with salt, pepper, and soy sauce, if desired. This recipe was originally created to use up leftovers. The dish is very low in calories. This serving serves 2 people as a main course or 4 people as a side dish. If you tend to have digestive problems with cabbage, you can add some caraway seeds, but we omit them.