Green Cabbage And Mushrooms Recipes

SAVOY CABBAGE AND MUSHROOMS

Steps:

• Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

GREEN CABBAGE AND MUSHROOMS

Steps:

• 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. Turn off the heat and remove cover.
• Heat the olive oil in a large skillet 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.

SMASHED CABBAGE AND MUSHROOM VEGGIE BURGERS

Steps:

• In a large bowl, whisk together egg, chickpea flour, water, soy sauce and garlic. Add onion, cabbage, mushrooms and sesame seeds; season with 1 teaspoon each salt and pepper. Using your hands, massage the cabbage mixture to evenly coat with the chickpea batter. Cover and let the mixture sit at room temperature for 30 minutes. Juices from the vegetables will leach out and make the batter slightly wetter.
• Divide the cabbage mixture into 6 portions (about 1 1/2 cups each).
• Heat 1/4 cup vegetable oil in a large cast-iron pan over medium-low heat. Cook 3 portions at a time, coaxing each patty together in the pan and compressing them with a flat spatula. Gently fry the patties, without disturbing them, until one side is golden brown, 7 to 8 minutes. Flip and cook the other side until the golden brown and the vegetables are cooked through, 5 to 7 minutes. Remove the patties from the pan onto a wire rack. Add remaining 1/4 cup oil to the pan and cook the remaining 3 portions.
• Place a slice of cheese on each cooked vegetable patty and allow the residual heat from the patties to melt the cheese. Serve sandwiched between buns, topping with mayonnaise, tomatoes, pickles and lettuce.

GREEN CABBAGE AND MUSHROOMS

Steps:

• 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.

MUSHROOM AND CABBAGE CASSEROLE

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.