Cabbage tacos with mushrooms. An alternative proposal to enjoy our favorite tacos with cabbage leaves. Ideal choice for a unique appetizer for an evening with friends.
I wish the idea for these unique and so fresh tacos was mine. However, the idea belongs to the man who will make you see vegetables with a different eye, Yotam Assaf Ottolenghi. He, in his own recipe, uses as a filling roasted celery root. A very special and delicious choice. However, wanting to put my own touch, I preferred the most common but extremely tasty mushrooms.
WHICH CABBAGE TO CHOOSE
In my own recipe for these very different tacos I chose the classic cabbage. However, you can choose something else, like red cabbage. Don’t even hesitate to leave cabbage family and dive into the lettuce family by choosing iceberg. In this case the iceberg may not need to go through the boiling stage as it is already very soft.
CHARACTERISTICS OF THE RECIPE
The recipe for these cabbage tacos with mushrooms is so, I mean so easy. The only stage that needs more attention is that of boiling the cabbage. And I only mention in order to be careful when putting the cabbage in and out of the pot so that you don’t burn yourself. In order to remove its leaves you can use two spoons to avoid burning yourself.
INGREDIENTS OF THE RECIPE
If you want to enjoy these different tacos with cabbage and mushrooms with your friends, all you have to do is get the following:
- cabbage, mushrooms, onions (dried and fresh), garlic, fresh parsley, and limes
- olive oil
- black pepper, red pepper flakes, thyme, salt and brown sugar
- gorgonzola cheese
Of course the above list is not binding. You should let your imagination free and just focus on your favorite seasonal vegetables and ingredients.
Cabbage tacos with mushrooms
Ingredients
- 12 cabbage leaves
For the mushrooms
- 500 gr mushrooms, white
- 1 garlic clove, finely chopped
- olive oil
- freshly ground black pepper
- thyme
- 4 tbsp fresh parsley, finely chopped
For the caramelized onions
- 5-6 tbsp olive oil
- 5-6 fresh onions, thinly sliced
- ½ tsp salt
- 1 tsp brown sugar
For serving
- 2-3 fresh onions, finely chopped
- 2 limes
- gorgonzola cheese
- red pepper flakes
Instructions
- Fill a large pot with water and bring to a boil.12 cabbage leaves
- Cut the base of the cabbage and dip it in the water. Leave it for 1-2 minutes and then carefully remove it. Remove any leaves that have softened and then dip it back into the water. We continue with the remaining leaves.
For the mushrooms
- Clean the mushrooms from any dirt with a clean towel or kitchen paper.500 gr mushrooms, white
- In a large pan, spread a piece of parchment paper and then the mushrooms. Sprinkle with olive oil, freshly ground black pepper, fresh parsley, thyme and the garlic cloves. Mix very well.1 garlic clove, finely chopped, olive oil, freshly ground black pepper, thyme, 4 tbsp fresh parsley, finely chopped
- Bake in a preheated oven, at 200°C, for 10-12 minutes.
For the caramelized onions
- In a pan, over medium to high heat, add the olive oil. Once heated, add the onions. Mix gently.5-6 tbsp olive oil, 5-6 fresh onions, thinly sliced
- After ten minutes, add the salt and sugar and mix again. Let the onions cook for about 30-40 minutes, stirring often.½ tsp salt, 1 tsp brown sugar
For serving
- On a cabbage leaf, add mushrooms, caramelized onions, and 1 tbsp. gorgonzola cheese. Sprinkle with spring onion, bukovo and sprinkle with lime.2-3 fresh onions, finely chopped, 2 limes, gorgonzola cheese, red pepper flakes
So this was my recipe for our favorite tacos. A very different approach as cabbage leaves were used instead of the typical tortilla. The filling; In my selection, mushrooms are the star. You can add whatever you want, as long as it is of the season!
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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