Is your New Year detox in full swing? Perhaps you’re trying hard to start 2019 by avoiding all things naughty and hoping to lose a few kilos in the process. I say trying because giving up things that taste great is never easy. Yes, most detox regimes can feel like deprivation – as it’s challenging to prepare healthy meals that are super low in calories and carbohydrates that also tick the boxes of being delicious, filling and feasty.
That’s where this super simple cabbage and mushroom bake comes in. It’s detox friendly whilst at the same time being satisfying and tasty. And of course if you’re not counting calories and carbs then serve this bake with some crusty bread and a good grating of Parmesan!
Cabbage & Mushroom Detox Bake
This recipe was inspired by a classic Italian cabbage dish called ‘Peasant Soup’. It originates from the island of Sardinia and is basically a soup made from simple budget friendly staples, like onions, beans and stock – and of course cabbage. Here’s my version…..
Ingredients
- 1 medium savoy cabbage (or other green cabbage)
- 300-400g mushrooms
- 1 large onion
- 3-4 cloves garlic
- 2 tbsp capers
- 2-3 cups vegetable stock
- 1 tsp dried oregano or basil
- 1/4 tsp grated nutmeg
- Salt & black pepper
- Olive oil
Optional additions:
- A can of cannellini beans
- Porcini mushrooms
- 5-6 anchovies finely chopped if you’re not vegan (highly recommended!)
Method
- Heat the oil in a large pan, then thinly slice the onions, garlic and cabbage.
- Add the onion and garlic to the pan and cook for a couple of minutes.
- Then add the cabbage and continue to cook for 5 minutes.
- Turn off the heat and add the oregano or basil, nutmeg and salt and pepper and mix well.
- Optional – add anchovies (highly recommended) and/or cannellini beans stir them through the cabbage mix.
- Transfer the mixture to an oven proof baking dish and pour over the stock.
- Finely slice the mushrooms and place them in a layer on top of the bake.
- Optional – generously grate over some parmesan.
- Bake in a pre-heated oven at 180C for 20-30 minutes.
It’s that simple – Happy New Year and with recipes like this here’s to happier detox routines!
Laura
Feast Wisely 
Yep, just started this January’s metabolic diet. This sounds delicious, I may have a go at modifying it for phase II eating which is high protein and low carb (but no diary).
Hi Liz – a metabolic diet – now that sounds interesting….you could easily up the protein in this recipe by including the anchovies and/or the beans. happy New Year!
I like the addition of anchovies in this bake, Laura! I am going to try this detox bake- I sure need to lose those extra pounds I have gained 🙂
Thanks Sandhya and I agree – the anchovies are a great addition. I’m sure eating this every day would see the pounds melt away – not that you need to change anything!
Wonderful detox recipe, I would love to try.
Happy New Year to you & your family!
Thanks Megala and happy new year to you too!
Thank you!
This recipe sounds amazing! Just added to my list of recipes to make xxx
btw, just found your Instagram and you just earned a new follower there too! 🙂 xx
Ah thank you and glad you like this bake – I’d love to hear how your version turns out!
I have tried your recipe last night. I replaced the anchovies with red and yellow pepper in order to veganize it and I really liked the combo of all ingredients and spices. I think next time I will top it all off with vegan shredded cheese! 🙂 thank you very much for sharing this recipe x
That’s so good to hear and you could also add olives and capers as a salty alternative to replace the anchovies!
Gorgeous dish Laura. I love both cabbage and mushrooms, not sure why I’ve never paired them together.
Thanks Annika – I thought the same when I tasted this dish!