New Page 1

    
       
  navbar

Home     Search    Links    Fatfree FAQs    Add a Recipe    Discussion Board    Blog

 
  
All Recipes
  Hint: Use quotation marks around phrases

Vegan Express by Nava Atlas--To be released on Feb. 12
Order yours today!

Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings
Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes  
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker

Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads
Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

 


Click to join Fatfree Vegan Recipes mailing list

 


Click to subscribe to Eat-2-Live Mailing List

   

 

printer friendly version

Green Cabbage and Mushrooms

Green Cabbage and Mushrooms

Submitted by: Meredith

Here's a recipe adapted from an email recipe list from Dr. Andrew Weil.

6 Servings

1 small green cabbage, cored and diced, about 6 cups
1 cup vegetable stock
1 medium onion, diced
1/2 pound mushrooms (shiitake or oyster, if possible)
1 1/2 tablespoons cornstarch mixed into 1/4 cup cold water
1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried
1/2 teaspoon paprika
Salt and black pepper to taste (optional)

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. Remove from heat and remove cover.

2. While the cabbage cooks, heat  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.

From the Eat-2-Live Email List

back to fatfreevegan.com

Votes:1 Rating:Rating = 4

 

 
  Send us Feedback

Send us Feedback

© 2004 Fatfree Vegan Recipes
Privacy policy