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Vegetarian Cabbage Pudding with Mushrooms

Vegetarian Cabbage Pudding with Mushrooms
This cabbage pudding has become a quiet favorite in my kitchen. Earthy mushrooms melt into the layers, warmed by a gentle touch of curry that doesn't shout but lingers. It’s humble, yes, but there’s comfort in its simplicity—soft, satisfying, and deeply nourishing without trying too hard. I often serve it with buttery boiled potatoes and a sharp pickled beet on the side to cut through the richness. It’s the kind of dish that feels like it was always meant to be.
Ingredients
  • 1 head of white cabbage (900 g / 2 lbs)
  • 2 cups mixed mushrooms (150 g / 5.3 oz), such as button, cremini, shiitake
  • 2 yellow onions (200 g / 7 oz), sliced
  • 1 cup cooked white rice (150 g / 5.3 oz), preferably day-old
  • 1 cup vegetable broth (240 ml / 8 fl oz), homemade or store-bought
  • 1 cup water (240 ml / 8 fl oz)
  • 2 tbsp soy sauce (30 ml / 1 fl oz)
  • 1 tbsp unsalted butter (15 g / 0.5 oz)
  • 1 tsp curry powder (2 g / 0.07 oz)
  • 1/2 tsp ground ginger (1 g / 0.035 oz)
  • 1 tsp ground white pepper (2 g / 0.07 oz)
  • 2 tbsp light syrup (30 ml / 1 fl oz), for serving (optional)
Instructions

1. 1. In a large skillet, melt butter over medium heat. Sauté onions and mushrooms until they soften and begin to caramelize, about 8–10 minutes.

2. 2. Stir in curry powder, ginger, and white pepper, followed by soy sauce. Cook for 1–2 minutes, stirring constantly, until the spices are aromatic.

3. 3. Transfer the sautéed mixture to a large saucepan. Add vegetable broth and water. Bring to a boil, then lower the heat and let it simmer for 10–15 minutes, allowing the liquid to reduce slightly.

4. 4. While the broth simmers, finely shred the cabbage and set it aside.

5. 5. Take the cooked rice and blend it in a food processor or blender with 1 cup (240 ml) of the hot simmering broth until completely smooth. Stir this paste back into the saucepan.

6. 6. Add the shredded cabbage to the saucepan and cook for another 7–10 minutes, stirring occasionally, until the cabbage is tender and the mixture thickens.

7. 7. Taste and adjust salt, pepper, or spices if needed. Serve hot, drizzled with light syrup if desired, alongside boiled potatoes and pickled vegetables.

Tools
  • stockpot
  • blender or food processor
  • large skillet
  • saucepan
  • cutting board
  • knife
  • wooden spoon

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