I had no particular inspiration for this dish.
- 2 cloves garlic
- 1 small yellow onion
- 6 fresh sage leaves
- 1 teaspoon oil (I used coconut)
- 1 bay leaf
- salt to taste
- 1 teaspoon nutritional yeast
- 1 teaspoon vegetarian Worcestershire sauce
- 3 dried mu-err mushrooms (black fungus)
- 4 chestnut mushrooms
- 3 large (outer) Savoy cabbage leaves
- 4 medium carrots
- 1 tomato
Set the mu-err mushrooms to soak in warm water. While they are soaking, dice the onion. Heat the oil on medium-low heat in a pot and put the onion in to soften. Slice the garlic and add it, the sage leaves, and the bay leaf to the pot. While the onion and herbs are cooking, dice the tomato and set it aside. Dice the carrots and set them aside as well.
When the onion is soft, turn down the heat to low and add the tomato. Let it cook down until it has completely broken apart, stirring from time to time. Meanwhile, trim the chestnut mushrooms and cut them into quarters before setting them aside. Cut the cabbage into ribbons, removing any especially tough stems. Set the cabbage aside with the chestnut mushrooms.
Deglaze the pot with a bit of warm water. Add the carrots and nutritional yeast, a bit of salt, and sufficient water to cover the carrots. Turn up the heat and let it come to a boil, then turn down the heat to allow it to simmer.
Drain and rinse the mu-err mushrooms. Remove any thick fleshy bits, then dice them and add them to the pan with the carrots. Allow to simmer without a lid for 10-15 minutes.
Remove the sage leaves and add the chestnut mushrooms and the cabbage. The liquid should cover the carrots and mushrooms but need not cover the cabbage; add extra water if needed. Allow to simmer with a lid for 15-25 minutes, until the cabbage is soft. Add the Worcestershire sauce and adjust salt to taste. Remove the bay leaf before serving.