Green Cabbage and Mushrooms
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 small green cabbage, cored and diced, about 6 cups
- 1 cup vegetable broth
- 1⁄2 teaspoon caraway seed
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 1⁄2 lb mushroom (shiitake, if possible)
- 1 1⁄2 tablespoons cornstarch, mixed into
- 1⁄4 cup cold water
- 1 tablespoon fresh dill weed, chopped or 1 teaspoon dried dill
- 1⁄2 teaspoon paprika (smoked, sweet and or hot)
- 1 teaspoon salt
- lots black pepper
directions
- In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green.
- Remove from heat and remove cover.
- While the cabbage cooks, heat the olive oil in a large skillet or wok, and sauté the onion and mushrooms until they brown.
- Add the cabbage and heat through, mixing well.
- Stir the cornstarch mixture well and add it to skillet.
- Bring mixture to boil, stirring, until liquid thickens.
- Reduce heat and season to taste with dill, paprika, salt, and pepper.
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Reviews
-
I thought "green cabbage and mushrooms - sounds healthy." Was I ever surprised when it turn out to be absolutely delicious too! I made the cabbage in a Dutch oven. Cooked the onions and mushrooms in a skillet, added the spices and cornstarch then mixed the whole thing together in the Dutch oven. The cornstarch makes the sauce nice and silky, I really liked that. This is a great recipe that just happens to be super healthy!
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I was looking for a recipe that would use what I had in my fridge, cabbage and mushrooms. I found this recipe and read the reviews, took them on board and came up with a slightly different version. I posted the review as it was this recipe that inspired me to go on to make a fantastic dish. I used thyme instead of dill, fresh black pepper instead of paprika, used a dry white wine instead of cold water and 2 tbsp parmasan for flavour instead of vegetable broth, :oops: told you I changed a bit!! It was a very flavourful dish that I would definatly make again, next time I will add toasted pine nuts!
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I used a savoy cabbage, my vegetable stock recipe for the stock – Vegetable Stock Recipe #135453 – and while sautéing the onions and mushrooms, I added two grated baby carrots, 4 finely chopped cloves of garlic and a finely chopped leek (I love a blend of onion/garlic flavours) and a teaspoon of cumin to the listed ingredients. A healthy and flavoursome dish that would be a great accompaniment to any meal, be they vegetarian, fish, meat, rice or pasta. It’s certainly a recipe I’ll make again, though my guess is that like soups, it will never be the same twice!
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Tweaks
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I was looking for a recipe that would use what I had in my fridge, cabbage and mushrooms. I found this recipe and read the reviews, took them on board and came up with a slightly different version. I posted the review as it was this recipe that inspired me to go on to make a fantastic dish. I used thyme instead of dill, fresh black pepper instead of paprika, used a dry white wine instead of cold water and 2 tbsp parmasan for flavour instead of vegetable broth, :oops: told you I changed a bit!! It was a very flavourful dish that I would definatly make again, next time I will add toasted pine nuts!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey