Cabbage With Portobello Mushrooms Recipes

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CABBAGE WITH PORTOBELLO MUSHROOMS



Cabbage with Portobello Mushrooms image

As the mushrooms cook down, they release a flavorful juice that lends an earthy, rich flavor to strips of soft cabbage.

Provided by Lil Siouxsie Homemaker

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 7

½ tablespoon margarine (such as Earth Balance®)
½ tablespoon olive oil
½ medium head cabbage - cut into thick, short strips
2 portobello mushroom caps, thickly sliced
2 pinches kosher salt, or to taste
ground black pepper to taste
garlic powder to taste

Steps:

  • Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.

Nutrition Facts : Calories 71.1 calories, Carbohydrate 9.8 g, Fat 3.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 239.5 mg, Sugar 4.7 g

MUSHROOM AND CABBAGE CASSEROLE



Mushroom and Cabbage Casserole image

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

3 tablespoons vegetable oil or unsalted butter
12 ounces fresh mushrooms
1 large onion, sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 pounds green cabbage, cored and coarsely shredded
2 cups hot chicken or vegetable stock
1 cup dry white wine
Salt and freshly ground black pepper
1 bay leaf
2/3 cup sour cream or plain yogurt
1 teaspoon poppy seeds

Steps:

  • Preheat oven to 375 degrees.
  • On top of the stove heat the oil or butter in a heavy three-quart casserole. Add the mushrooms and saute over medium-high heat until they begin to brown. Lower heat to medium, stir in the onion and saute until tender. Stir in the garlic and ginger.
  • Add the cabbage, stock and wine. Bring to a simmer, mix to distribute the ingredients and season to taste with salt and pepper. Add the bay leaf, cover and place in the oven.
  • Bake two to two-and-a-half hours, until most of the liquid is absorbed. Remove bay leaf. Check seasonings. Serve topped with sour cream sprinkled with poppy seeds.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 900 milligrams, Sugar 9 grams, TransFat 0 grams

TERIYAKI PORTOBELLO "BURGERS" WITH NAPA CABBAGE SLAW



Teriyaki Portobello

Categories     Mushroom     Broil     Marinate     Vegetarian     Quick & Easy     Low Cal     Cabbage     Gourmet

Yield Serves 4

Number Of Ingredients 18

For teriyaki marinade
1/3 cup soy sauce
2 tablespoons mirin* (sweet Japanese rice wine) or medium-dry Sherry
3 tablespoons rice vinegar
1 1/2 tablespoons minced peeled fresh gingerroot
2 tablespoons sugar
4 fresh Portobello mushrooms (about 1/4 pound each), stems trimmed flush with caps and reserved for another use
For slaw
2 tablespoons mayonnaise
2 teaspoons rice vinegar
1 teaspoons Asian sesame oil
1/2 teaspoon honey
2 cups finely shredded Napa cabbage
1/2 cup finely shredded carrot
2 scallions, chopped fine
vegetable oil for brushing mushroom caps
4 sesame-seed hamburger buns, split and toasted lightly
*available at most Asian markets, specialty foods shops, and some supermarkets

Steps:

  • Make teriyaki marinade:
  • In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature.
  • Put mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour.
  • Make slaw:
  • In a bowl whisk together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.
  • Preheat broiler.
  • Drain mushrooms and arrange, stemmed sides up, on lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushrooms lightly with oil and broil 3 minutes, or until tender. Transfer mushrooms with a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun tops.

CABBAGE WITH PORTOBELLO MUSHROOMS



Cabbage with Portobello Mushrooms image

As the mushrooms cook down, they release a flavorful juice that lends an earthy, rich flavor to strips of soft cabbage.

Provided by Lil Siouxsie Homemaker

Categories     Vegetable Side Dishes

Time 25m

Yield 4

Number Of Ingredients 7

½ tablespoon margarine (such as Earth Balance®)
½ tablespoon olive oil
½ medium head cabbage - cut into thick, short strips
2 portobello mushroom caps, thickly sliced
2 pinches kosher salt, or to taste
ground black pepper to taste
garlic powder to taste

Steps:

  • Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.

Nutrition Facts : Calories 71.1 calories, Carbohydrate 9.8 g, Fat 3.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 239.5 mg, Sugar 4.7 g

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