Tuscan Cabbage And Mushrooms Recipes

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PASTA CARBONARA WITH CABBAGE AND MUSHROOMS



Pasta Carbonara with Cabbage and Mushrooms image

Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.

Provided by Anna Stockwell

Categories     Quick and Healthy     Healthy     Pasta     Cabbage     Bacon     Mushroom     Quick & Easy     Parmesan     Dinner     Winter

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch strips
6 ounces bacon, sliced crosswise into 1/2-inch strips
8 ounces tagliatelle or linguine
3/4 tsp. kosher salt, plus more
1 medium head of savoy cabbage (about 1 pound) cored, sliced into 1/4-inch ribbons
2 large egg yolks
2 ounces Parmesan, finely grated, divided, plus more for serving
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
  • Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
  • Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
  • Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
  • Divide pasta among bowls. Top with more Parmesan.

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

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

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

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.

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

PENNE WITH CABBAGE AND MUSHROOMS



Penne With Cabbage and Mushrooms image

Two of my favorite vegetables and pasta are included in this dish! It's healthy for you, too. Recipe is from Barilla.

Provided by CookingONTheSide

Categories     Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 (13 1/4 ounce) box whole grain penne pasta
1 1/2 garlic cloves, pressed
3 tablespoons extra virgin olive oil
3/4 sprig fresh rosemary (can use dried)
3 1/3 cups cabbage, thinly sliced
4 1/2 cups domestic mushrooms, quartered
1/2 cup white wine
2 cups chicken broth, heated
1 tablespoon butter
3/4 cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped
salt, to taste
pepper, to taste

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, gently press garlic cloves with the flat of your knife.
  • Place the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
  • Add cabbage and mushrooms, saute for 5 minutes, then add wine.
  • Continue cooking until the wine has evaporated; add hot chicken broth and simmer for 10 minutes.
  • Remove the garlic cloves from the skillet.
  • Drain pasta and toss with butter and sauce.
  • Add cheese and parsley and toss again.

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