Baked stewed cabbage with tomato paste and mushrooms

Ingredients

• 850 g Cabbage, shredded
• 260 g Mushrooms, small, quartered
• 1 pcs Onion, chopped
• 3 tbsp Tomato paste
• 3 clove Garlic cloves, minced
• 3 tbsp Olive oil
• 2 tbsp Water
• 1 pinch Fresh ground salt
• 1 pinch Black pepper, ground

Method

1. In a large skillet, heat olive oil on medium heat.
2. Add chopped onion and minced garlic; cook until softened.
3. Stir in tomato paste and about 2tbsp water.
4. Cook over medium heat, to make sure the tomato paste is well combined with onions and garlic.
5. Add shredded cabbage and quartered mushrooms; mix to combine.
6. Add more water if needed, to make sure your mixture remains moist but not soupy. Reduce heat to a simmer then let the vegetables braise on very low heat for about 20 minutes to make sure all flavours blend well.
7. Preheat oven to 180°C and prepare baking dish; transfer cabbage into baking dish, season with salt and pepper then bake further for 15-20 minutes.