Prep 15 mins
Cook 10 mins
This I got from Dr Weil's site. Cabbage is a true vegetable treasure, widely underappreciated. It is low cost and highly nutritious. Along with the other cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, and kale), cabbage provides significant amounts of fiber, vitamin C and an important class of nutrients called indoles. Research on indoles is focusing on their ability to protect against both breast and prostate cancer. An additional bonus in this savory side dish is the mushrooms. Use the more flavorful (and healthful) shitake mushrooms if you can find them.
- 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
- 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.
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!
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!
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.