Ingredients:
- 1 lb (0.5 kg) cabbage, cleaned and cut to 1.75” (4 cm) pieces;
- 1 lb (0.5 kg) cauliflower, cleaned and cut;
- 1 lb (0.5 kg) king mushrooms (or any mild mushrooms like oyster mushrooms), cleaned and patted dry;
- 1 can white asparagus, drained;
- 1 can chicken cream soup;
- 2 tablespoons safflower oil;
- Sea salt.
Recipe:
Serving for 6
- Branch the cabbage and caulflower,
- Add 1/2 tablespoon of safflower oil in a large sauté pan over medium high heat;
- Sauté the cabbage until it is soft, take it out and put it aside;
- Repeat with each vegetables;
- Put all vegetables back in;
- Add the chicken cream soup in the sauté pan;
- Fold all vegetables in, be careful with the white asparagus;
- When it bubbles, transfer to a deep baking pan;
- Bake for 30 minutes in a 375˚F (190˚C) oven;
- Set the casserole on the cool surface for 15 minutes before serving with rice or pasta.