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.
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| 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.
This looks delicious Barb. I am going to make it today but in a smaller quantity as I don't have a large amount of mushrooms. I also don't have all of the ingredients to make the BBQ sauce.
ReplyDeleteBarb, this cabbage dish is delicious! I can understand why you said to double the recipe.
ReplyDeleteBecause I didn't have the red curry paste, instead I used salsa and curry masala.
Thanks for this recipe.