Greencabbageandmushrooms Recipes

GREEN CABBAGE AND MUSHROOMS

Green Cabbage and Mushrooms image

Make and share this Green Cabbage and Mushrooms recipe from Food.com.

Provided by SueVM

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 green cabbage, cored and roughly chopped
1 cup vegetable stock
1 tablespoon extra virgin olive oil
1 medium onion, diced
1/2 lb shiitake mushrooms (although button mushrooms will work good as well. ) or 1/2 lb oyster mushroom (although button mushrooms will work good as well. )
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
salt, to taste
white pepper, to taste

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.

GREEN CABBAGE AND MUSHROOMS

Green Cabbage and Mushrooms image

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.

Provided by Rita1652

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

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

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.

Nutrition Facts : Calories 76.8, Fat 2.6, SaturatedFat 0.4, Sodium 412.6, Carbohydrate 12.5, Fiber 3.9, Sugar 5.6, Protein 3

SAVOY CABBAGE AND MUSHROOMS

Savoy Cabbage and Mushrooms image

A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.

Provided by lilifee

Categories Side Dish Vegetables

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 savoy cabbage, sliced
1 (8 ounce) package sliced fresh mushrooms
½ teaspoon dried cilantro
salt to taste
½ cup vegetable broth

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.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g

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