Green Cabbage and Mushrooms

Submitted by Rita1652

"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."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 small green cabbage, cored and diced, about 6 cups
• 236.59 ml vegetable broth
• 2.46 ml caraway seed
• 14.79 ml extra virgin olive oil
• 1 large onion, diced
• 226.79 g mushroom (shiitake, if possible)
• 22.18 ml cornstarch, mixed into
• 59.14 ml cold water
• 14.79 ml fresh dill weed, chopped or 4.92 ml dried dill
• 2.46 ml paprika (smoked, sweet and or hot)
• 4.92 ml salt
• lots black pepper

directions

1. 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.
2. Remove from heat and remove cover.
3. While the cabbage cooks, heat the olive oil in a large skillet or wok, and sauté the onion and mushrooms until they brown.
4. Add the cabbage and heat through, mixing well.
5. Stir the cornstarch mixture well and add it to skillet.
6. Bring mixture to boil, stirring, until liquid thickens.
7. Reduce heat and season to taste with dill, paprika, salt, and pepper.

Reviews

[Kikimony]

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!

 

[Wish I Could Cook]

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!

 

[COOKGIRl]

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.

 

[Tulip-Fairy]

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!

 

[bluemoon downunder]

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!