Green Cabbage and Mushrooms
Submitted by: Mary P.
I don't know if you saw the cabbage and mushroom recipe that was floating
around last week. I made it and we loved it. I added collards and spinach to the
cabbage to give a really green boost. Here is the original recipe followed by my
modifications. I really liked the sauce that is added to the veggies and plan to
use it often varying the flavors depending on the cuisine I am cooking.
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)
Instructions:
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 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.
My variation:
I started three pans. One had the water, some mushroom powder and shitaki
mushrooms. I boiled this until the mushrooms were tender and then added the
cabbage. In the other pan, I browned onions. This can be done very carefully
with no oil. You have to watch the onions to make sure they don't burn. Put
onions and just enough water to cover into a skillet (better it is not
non-stick). Put it on pretty high heat. As soon as the onions start sticking to
the bottom of the pan and browning, add some more water and wait for it to
evaporate and start browning. It takes about 15 minutes, but you get a nice
browned flavor in the process. Once the onions were brown, I added the button
mushrooms and steamed them until done. In the third pan, I cooked some collard
greens until tender. Once the cabbage was done (about 5 minutes), I added about
1/2 pound of baby spinach and tossed it with the cabbage to wilt it and then
turned the heat off.
When the mushrooms are done, thicken the water and add the dill. I added the
cooking water from the cabbage and the collards, too. It makes a nice gravy that
you then toss with the cabbage and collards. It was great. My hubby liked it
too. It had a nice intense mushroom and brown taste to it.
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