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.
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