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Cabbage with Mushrooms and Jerusalem Artichoke
Cabbage with Mushrooms and Jerusalem Artichoke
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Recipe Details:
This is a simple but very tasty and healthy diabetic-friendly side dish that will naturally fit any meat entrée. Jerusalem artichoke helps reducing the blood sugar levels and has a very pleasant taste as well.
Ingredients:
Cabbage (chopped) – 1 lb.
Fresh champignon mushrooms (chopped) – ½ lb.
Canned mushrooms (most chopped, leave a few uncut) – 4 Oz
Step 1 Heat some oil in a frying pan. Fry fresh mushrooms over high heat until all liquid evaporates and then put them aside. Wash the frying pan. Step 2 Thoroughly wash the Jerusalem artichoke, peel, and submerge in cold water as it is usually done with potato. Step 3 Heat some oil in a frying pan again. Put the tomatoes in the pan, fry over high heat for 2-3 minutes, reduce the heat to a minimum, cover the pan with a lid. Step 4 Quickly grate the Jerusalem artichoke on a coarse grater. Add it to the tomatoes. Then also add the canned mushrooms there – both chopped and whole. Step 5 Mix everything well and fry covered for 7 minutes, add pepper and keep frying covered until almost ready. Step 6 Remove the finished vegetables from the frying pan. Wash the pan. Step 7 Heat the pan again, pour a little oil, put onions, and after 3 minutes add cabbage. Fry for 5 minutes over high heat, then reduce heat and fry covered for 15 minutes. Step 8 Add all previously fried vegetables to the cabbage, as well as salt and pepper. Cook covered until ready. Serve and enjoy!
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