Hello, community and friends greetings. I know I am fond of posting my recipes regularly 
For cabbage, you can make thousands of recipes.
This time I am making this gluten-free recipe with plenty of vegetables. And self-pickked chanterelle. this time we didn't get so much so wanted to add some more vegetables to use them for dinner.
Ingredients:
3/4 red cabbage around 400 grams.
1 bowl self self-picked chanterelle
2 carrot
2 potatoes
1 onion
2 orange sweet paprika
4 celery stalk
1 green paprika
2 tbsp red split lentils (Masoordal)
3 garlic cloves
1/2 tsp black pepper
1 tsp salt
1 tbsp lemon juice
2 tbsp oil
1 tsp sugar
1 tsp hot barbeque sauce
Wash and chop vegetables according to the choice. I am making noodles so mostly all vegetables are cut in the noodles like strips. Wash the lentils drain the water and keep them for 10 minutes.
In a skillet pour 1/2 tbsp oil, I used avocado oil. You can use your favorite oil.
Put mushrooms in the skillet and stir. add chopped garlic.
Add a pinch of pepper and 1/4 tsp salt. After 3 minutes remove them from the skillet and keep aside.
in the same skillet add the remaining 1.5 tbsp oil.
Add sliced onion and stir until the onion becomes translucent. Add potato strips and celery strips.
stir for 2 minutes.
Add 2 tbsp water cover and cook on low heat for 4-5 minutes.
Add paprika and carrots.
stir them thoroughly.
Add salt pepper and sugar. Stir well.
Add cabbage sliced like noodles.
Mix well.
Add red split lentils.
Add barbecue sauce. I have homemade vegan.
Squeeze lemon juice.
Sprinkle 1 tbsp water on it. Cover and cook on low heat for about 3-4 minutes. cook it keeping the crunchiness of the cabbage. Lentils don't be mushy. At this stage remove from heat. It done.
Here is what after finished dish looks like.
Can mix mushrooms in the cabbage noodles, or serve them with the noodles.
Thank you very much for stopping by.