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Welcome again to the home of Easy Healthy Recipes on Budget & Easy Healthy dessert on Budget, Today i will guide you how to make “Spicy Cabbage Rolls stuffed with potatoes and mushrooms”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This delicious healthy recipe is easy to make and i walks you through the steps and all the ingredients on how to make it!

INGREDIENTS:

𝘍𝘪𝘭𝘭𝘪𝘯𝘨⁣
– 6 medium-large potatoes⁣
– 1 medium sized onion, 𝘥𝘪𝘤𝘦𝘥⁣
– 4 cups shiitake mushrooms, 𝘴𝘭𝘪𝘤𝘦𝘥⁣
– 3 tbs olive oil⁣
– 1 tbs dried oregano⁣
– 1 tsp garlic powder⁣
– 1 tsp turmeric⁣
– 1 tbs white vinegar⁣
– 1/4 cup nutritional yeast⁣

𝘚𝘢𝘶𝘤𝘦⁣
– 1 tsp dried oregano⁣
– 1 tsp garlic powder⁣
– 3 tbs tomato paste⁣
– 3 1/2 cups crushed tomatoes – save 1 cup to pour in for texture⁣
– 3 tbs olive oil⁣
– Juice of 1 lemon⁣
– 1 tsp red pepper flakes⁣
– 1 cup water⁣
– 1 1/2 tbs brown sugar⁣
– Salt to taste⁣

DIRECTIONS:

𝘍𝘪𝘭𝘭𝘪𝘯𝘨⁣
1. Boil your potatoes until fully cooked. Mash when cooked/ready and set aside.⁣
2. Using a knife, removed the core on the bottom of the cabbage by making a cone-like incision. Toss the core when it is removed.⁣
3. Boil the cabbage for about 10 minutes. Make sure you do not over cook the cabbage.⁣
4. In a medium-sized pan, fry the onions with olive oil.⁣
5. Add dried oregano, garlic powder, turmeric, white vinegar, nutritional yeast and shiitake mushroom.⁣
6. Cook for about 5-8 minutes.⁣
7. Add the spiced onions and mushrooms to the mashed potatoes. Mix until well combined.⁣
8. Peel your cabbage and set leaves aside.⁣
9. Place some of your filling in each cabbage leaf. Fold and roll neatly – place in an oven safe baking dish.⁣
10. Sauce time!⁣

𝘚𝘢𝘶𝘤𝘦⁣
1. Pre-heat the oven to 330 F.⁣
2. In a blender, add all sauce ingredients except the 1 cup of crushed tomatoes.⁣
3. Once blended, add your 1 cup of crushed tomatoes.⁣
4. Pour your tomato sauce over your stuffed rolled cabbage.⁣
5. Bake in the over for 30-35 mins.⁣
6. Enjoy

Credit: veganbombs

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