Sautéed Cabbage with Mushrooms

1. 1 White cabbagepack 1.2 kg ≈ $2.40 330 g
2. 2 Button mushrooms≈ $7.50 per kg 150 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Carrots≈ $1.50 per kg 70 g
5. 5 Tomato pastepack 140 g ≈ $1.00 20 g
6. 6 Sunflower oil 12 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Shred the cabbage and dice the onion³, carrot⁴, and mushrooms.

2. Heat the oil in a pan, sauté the onion³ and carrot⁴ for 5 minutes.

3. Add the mushrooms and cook for 7 minutes until excess moisture evaporates.

4. Stir in the cabbage, salt, and pepper, then simmer covered for 20 minutes.

5. Mix the tomato⁵ paste with 80 ml of water, then pour it over the cabbage.

6. Simmer for another 10 minutes until the cabbage is tender but still holds its shape.