I woke up one day, after a long trip to the market, with a hefty bag of mushrooms that wouldn't fit anywhere in the fridge. I had been eating stuffed cabbage, I was tired of vegetable spread, and I thought I’d whip up something quick, vegan, but also genuinely filling. I remembered I had some pickled red cabbage, a bit forgotten on the shelf, and that’s where the idea came from. The first time I made it, it turned out a bit bland because I added too much cabbage and didn’t sauté the mushrooms enough. Now I make it almost by reflex, at least once a week when I want something fast and tasty. I still haven’t managed to ruin this combination, no matter how much I’ve played with the ingredients.
Quick info (so you don’t get lost among pots and time):
Total time: about 20 minutes, max 25 if you get lost in thought
Servings: 2 hearty portions, not “Instagram-worthy” servings
Difficulty: anyone can slice some vegetables without cutting a finger
Ingredients, honestly, I don’t measure to the gram, but it usually turns out well:
- 6-7 fresh champignon mushrooms (or whatever you have, just not super small) – the base of the recipe, they add flavor, are filling, and absorb the aromas well
- 2 green onions – for a fresher taste, not as “heavy” as yellow onion; you can use regular onion if you don’t have any
- 1 small carrot – adds a bit of sweetness and color; without it, things feel a bit too sad
- 1 quarter of pickled red cabbage, about 200-250 g (you can use white if you don’t have red, but the red looks nice)
- Salt and pepper – to taste, but don’t skimp on the pepper
- 2 tablespoons of olive oil (any vegetable oil works if you don’t want the olive flavor)
- Optional, if you want a bit of sweet paprika, garlic, or thyme, feel free to add them – sometimes I do, sometimes I forget, no one gets upset
Preparation method, step by step (how I do it, not how the book says):
1. I start by washing and cleaning the mushrooms. I never wash them under running water to avoid them soaking up water; I wipe them with a damp cloth and that’s it. I slice them, not too thin and not too thick, just enough to feel them when eating.
2. I grate the carrot on a large grater or cut it into sticks – whatever I feel like. I slice the green onions into rounds, including the green part, as that adds the fresh aroma.
3. I heat the oil in a wider pan or wok. I don’t let it smoke, just enough to hear a “sizzle” when I toss the mushrooms in.
4. I add the mushrooms, onion, and carrot to the pan. I make sure not to add salt at the beginning, as the mushrooms release water and I don’t want soup here. I stir on high heat for about 4-5 minutes until they soften a bit and change color.
5. Once they’re slightly browned, I add salt and pepper (and paprika if I’m feeling generous). If I feel there’s too much liquid in the pan, I leave it uncovered to reduce the liquid. If it’s sticking, I add a tablespoon of water or cabbage juice, but only if the cabbage is very salty.
6. In the meantime, I chop the pickled cabbage into thin strips, not too fine, as I want it to be visible on the plate. I taste it – if it’s too salty, I rinse it quickly under cold water and squeeze it in my hands; there shouldn’t be water at the bottom of the plate later.
7. When the mushrooms are done, I take the pan off the heat and add the chopped cabbage, a drizzle of olive oil on top, and if needed, I add more salt and pepper. I mix gently; I don’t want a salad, just a light stew. You can leave the cabbage raw to keep it crunchy, or sauté it for a minute with the rest, depending on your mood. I usually mix it raw; it warms up from the hot vegetables, and that’s enough.
8. Done, I throw everything into a large bowl or onto a wide plate, including that lovely juice from the vegetables. If I want to seem interesting, I sprinkle some herbs (dill or parsley) on top, but I don’t always feel like washing extra.
Why I make this recipe often and never get bored:
It really saves me on days when I don’t feel like spending time in the kitchen. It’s also vegan, so I escape the question “can I add cheese?” (although, see variations, sometimes I do). I like that it’s filling; you don’t need bread or another side if you have a hearty portion. Plus, I always find leftover pickled cabbage from winter in the fridge, and mushrooms are always available. It’s also nicely colorful, not just “cabbage with something brown,” and you don’t have to stand around cleaning pots or waiting for things to boil for hours. Oh, and it keeps well in the fridge, so I can take it with me and not eat pretzels on the go.
Tips, variations, and serving ideas
Practical tips (from my mistakes):
- Don’t wash the mushrooms under running water; wipe them with a damp paper towel or cloth, otherwise, they soak up too much water and sauté like they’re in a sauna.
- Don’t put the pickled cabbage over the mushrooms while they’re still cooking unless you want to turn it into mush. Leave the cabbage crunchy or just sauté it quickly; otherwise, it will get too soft.
- Don’t skimp on the pepper; pickled cabbage handles strong flavors well.
- If the carrot is old and dry, you can grate it to make it cook faster. If it’s too young, slice it thinly so it doesn’t stay hard.
- Be careful with salt! Pickled cabbage is already salty, so taste constantly; otherwise, you might ruin everything.
Ingredient substitutions and adaptations (for various diets):
- If you don’t have champignon mushrooms, any mushrooms you find will work – porcini, oyster, even shiitake (which adds a more intense flavor).
- You can skip the carrot if you don’t like it or replace it with bell pepper or zucchini.
- Green onion can be swapped with red onion or yellow onion, but slice it thin and don’t fry it too hard.
- For a gluten-free version (if gluten bothers you), you don’t change anything – it’s all fine, just don’t eat it with gluten bread.
- Diet-friendly? Use very little oil or just water for sautéing.
- If you’re vegan, don’t change anything. If you’re not fasting, sometimes you can sprinkle some grated parmesan on top or even a fried egg, but that’s another story.
- For those with salt issues, rinse the pickled cabbage thoroughly and squeeze it hard; otherwise, you can’t balance the saltiness, no matter how hard you try.
Recipe variations:
- You can add crushed garlic at the end, or a bit of ginger if you want something spicier.
- A handful of sautéed pumpkin seeds sprinkled on top works surprisingly well.
- If you’re in the mood for a tangier version, add some lemon juice at the end or apple cider vinegar.
- For a “greener” flavor, add chopped dill or parsley.
- If you want to add protein, you can toss in some cooked chickpeas or white beans at the end – I’ve tried it, and it worked.
Serving ideas:
- You can eat it as a side dish with baked potatoes or even alongside plain rice.
- It also works as a main dish with some beet salad or pickled cucumbers for contrast.
- For a lunch box, put everything in a container, and it keeps surprisingly well.
- If you’re dining with someone who isn’t fasting, sprinkle some crumbled feta or a handful of sautéed seeds on top.
Frequently asked questions (what I’ve been asked or wondered myself at first):
1. What do I do if the pickled cabbage is too salty and I don’t have time to soak it in water?
Taste it, rinse it quickly under cold water, squeeze it well, and then use it. If it’s still salty, add less salt to the rest of the vegetables and balance it out at the end with a bit of lemon juice or vinegar.
2. Can I make the recipe with frozen mushrooms?
Yes, but let them thaw well and squeeze them before using. In the pan, sauté them on high heat to release the water quickly; otherwise, you’ll end up with soup instead of sauté.
3. What can I use instead of pickled cabbage if I don’t have any or don’t like it?
You can use fresh cabbage, but you’ll need to cook it a bit longer in the pan so it’s not tough. Or you can use a mix of leafy greens (kale, spinach), but that will create a different dish with a different flavor.
4. Can I keep this sauté in the fridge?
Yes, it keeps well for 2-3 days in a sealed container, but I admit it rarely lasts that long. It may lose some of its crunchiness, but it doesn’t become “bleh.” I reheat it in a pan over low heat with a tablespoon of water to prevent sticking or drying out. You can also use the microwave, but don’t dry it out; cover the container with a plastic lid. I don’t recommend freezing it; pickled cabbage doesn’t handle freezing well, becoming watery when thawed and losing its quality. If you want to take it with you, put it in a large jar or container with a lid, and add a drizzle of olive oil or some toasted seeds at serving to completely change its appearance.
Quick info (so you don’t get lost among pots and time):
Total time: about 20 minutes, max 25 if you get lost in thought
Servings: 2 hearty portions, not “Instagram-worthy” servings
Difficulty: anyone can slice some vegetables without cutting a finger
Ingredients, honestly, I don’t measure to the gram, but it usually turns out well:
- 6-7 fresh champignon mushrooms (or whatever you have, just not super small) – the base of the recipe, they add flavor, are filling, and absorb the aromas well
- 2 green onions – for a fresher taste, not as “heavy” as yellow onion; you can use regular onion if you don’t have any
- 1 small carrot – adds a bit of sweetness and color; without it, things feel a bit too sad
- 1 quarter of pickled red cabbage, about 200-250 g (you can use white if you don’t have red, but the red looks nice)
- Salt and pepper – to taste, but don’t skimp on the pepper
- 2 tablespoons of olive oil (any vegetable oil works if you don’t want the olive flavor)
- Optional, if you want a bit of sweet paprika, garlic, or thyme, feel free to add them – sometimes I do, sometimes I forget, no one gets upset
Preparation method, step by step (how I do it, not how the book says):
1. I start by washing and cleaning the mushrooms. I never wash them under running water to avoid them soaking up water; I wipe them with a damp cloth and that’s it. I slice them, not too thin and not too thick, just enough to feel them when eating.
2. I grate the carrot on a large grater or cut it into sticks – whatever I feel like. I slice the green onions into rounds, including the green part, as that adds the fresh aroma.
3. I heat the oil in a wider pan or wok. I don’t let it smoke, just enough to hear a “sizzle” when I toss the mushrooms in.
4. I add the mushrooms, onion, and carrot to the pan. I make sure not to add salt at the beginning, as the mushrooms release water and I don’t want soup here. I stir on high heat for about 4-5 minutes until they soften a bit and change color.
5. Once they’re slightly browned, I add salt and pepper (and paprika if I’m feeling generous). If I feel there’s too much liquid in the pan, I leave it uncovered to reduce the liquid. If it’s sticking, I add a tablespoon of water or cabbage juice, but only if the cabbage is very salty.
6. In the meantime, I chop the pickled cabbage into thin strips, not too fine, as I want it to be visible on the plate. I taste it – if it’s too salty, I rinse it quickly under cold water and squeeze it in my hands; there shouldn’t be water at the bottom of the plate later.
7. When the mushrooms are done, I take the pan off the heat and add the chopped cabbage, a drizzle of olive oil on top, and if needed, I add more salt and pepper. I mix gently; I don’t want a salad, just a light stew. You can leave the cabbage raw to keep it crunchy, or sauté it for a minute with the rest, depending on your mood. I usually mix it raw; it warms up from the hot vegetables, and that’s enough.
8. Done, I throw everything into a large bowl or onto a wide plate, including that lovely juice from the vegetables. If I want to seem interesting, I sprinkle some herbs (dill or parsley) on top, but I don’t always feel like washing extra.
Why I make this recipe often and never get bored:
It really saves me on days when I don’t feel like spending time in the kitchen. It’s also vegan, so I escape the question “can I add cheese?” (although, see variations, sometimes I do). I like that it’s filling; you don’t need bread or another side if you have a hearty portion. Plus, I always find leftover pickled cabbage from winter in the fridge, and mushrooms are always available. It’s also nicely colorful, not just “cabbage with something brown,” and you don’t have to stand around cleaning pots or waiting for things to boil for hours. Oh, and it keeps well in the fridge, so I can take it with me and not eat pretzels on the go.
Tips, variations, and serving ideas
Practical tips (from my mistakes):
- Don’t wash the mushrooms under running water; wipe them with a damp paper towel or cloth, otherwise, they soak up too much water and sauté like they’re in a sauna.
- Don’t put the pickled cabbage over the mushrooms while they’re still cooking unless you want to turn it into mush. Leave the cabbage crunchy or just sauté it quickly; otherwise, it will get too soft.
- Don’t skimp on the pepper; pickled cabbage handles strong flavors well.
- If the carrot is old and dry, you can grate it to make it cook faster. If it’s too young, slice it thinly so it doesn’t stay hard.
- Be careful with salt! Pickled cabbage is already salty, so taste constantly; otherwise, you might ruin everything.
Ingredient substitutions and adaptations (for various diets):
- If you don’t have champignon mushrooms, any mushrooms you find will work – porcini, oyster, even shiitake (which adds a more intense flavor).
- You can skip the carrot if you don’t like it or replace it with bell pepper or zucchini.
- Green onion can be swapped with red onion or yellow onion, but slice it thin and don’t fry it too hard.
- For a gluten-free version (if gluten bothers you), you don’t change anything – it’s all fine, just don’t eat it with gluten bread.
- Diet-friendly? Use very little oil or just water for sautéing.
- If you’re vegan, don’t change anything. If you’re not fasting, sometimes you can sprinkle some grated parmesan on top or even a fried egg, but that’s another story.
- For those with salt issues, rinse the pickled cabbage thoroughly and squeeze it hard; otherwise, you can’t balance the saltiness, no matter how hard you try.
Recipe variations:
- You can add crushed garlic at the end, or a bit of ginger if you want something spicier.
- A handful of sautéed pumpkin seeds sprinkled on top works surprisingly well.
- If you’re in the mood for a tangier version, add some lemon juice at the end or apple cider vinegar.
- For a “greener” flavor, add chopped dill or parsley.
- If you want to add protein, you can toss in some cooked chickpeas or white beans at the end – I’ve tried it, and it worked.
Serving ideas:
- You can eat it as a side dish with baked potatoes or even alongside plain rice.
- It also works as a main dish with some beet salad or pickled cucumbers for contrast.
- For a lunch box, put everything in a container, and it keeps surprisingly well.
- If you’re dining with someone who isn’t fasting, sprinkle some crumbled feta or a handful of sautéed seeds on top.
Frequently asked questions (what I’ve been asked or wondered myself at first):
1. What do I do if the pickled cabbage is too salty and I don’t have time to soak it in water?
Taste it, rinse it quickly under cold water, squeeze it well, and then use it. If it’s still salty, add less salt to the rest of the vegetables and balance it out at the end with a bit of lemon juice or vinegar.
2. Can I make the recipe with frozen mushrooms?
Yes, but let them thaw well and squeeze them before using. In the pan, sauté them on high heat to release the water quickly; otherwise, you’ll end up with soup instead of sauté.
3. What can I use instead of pickled cabbage if I don’t have any or don’t like it?
You can use fresh cabbage, but you’ll need to cook it a bit longer in the pan so it’s not tough. Or you can use a mix of leafy greens (kale, spinach), but that will create a different dish with a different flavor.
4. Can I keep this sauté in the fridge?
Yes, it keeps well for 2-3 days in a sealed container, but I admit it rarely lasts that long. It may lose some of its crunchiness, but it doesn’t become “bleh.” I reheat it in a pan over low heat with a tablespoon of water to prevent sticking or drying out. You can also use the microwave, but don’t dry it out; cover the container with a plastic lid. I don’t recommend freezing it; pickled cabbage doesn’t handle freezing well, becoming watery when thawed and losing its quality. If you want to take it with you, put it in a large jar or container with a lid, and add a drizzle of olive oil or some toasted seeds at serving to completely change its appearance.