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    You are in: Home / Recipes / Green Cabbage and Mushrooms Recipe
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    Green Cabbage and Mushrooms

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on February 18, 2003

      Awesome! I usually make mine with bacon but this will be our choice from now on! I omitted the cornstarch and unfortunately I was out of dill so I used lemon-pepper seasoning. I just threw everything in a pot and let it simmer for about 20 minutes covered. Perfect!

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    • on October 07, 2012

      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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    • on September 28, 2010

      Made as written except I omitted the cornstarch. Served with weinerschnitzel and roasted potatoes for a fine German-themed meal. I used a variety of mushrooms, too. Will make again! Reviewed for Veg Tag September.

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    • on October 29, 2006

      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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    • on September 21, 2005

      I used a savoy cabbage, my vegetable stock recipe for the stock – Vegetable Stock Vegetable Stock – 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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    • on December 09, 2003

      This recipe is okay but to my tastebuds needs somehing extra. I found it quite bland. The dill and paprika are a nice combination - just not enough. Fake bacon would be helpful.

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    Nutritional Facts for Green Cabbage and Mushrooms

    Serving Size: 1 (198 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 76.7
     
    Calories from Fat 23
    30%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 412.6 mg
    17%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 3.9 g
    15%
    Sugars 5.6 g
    22%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    vegetable broth

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