Elevate your meal with this flavorful Sautéed Cabbage with Mushrooms, a comforting and nutritious dish that’s as versatile as it is easy to prepare. Tender cabbage and earthy mushrooms are enhanced with aromatic spices, making it a delightful accompaniment to any main course or a satisfying vegetarian option on its own.
Ingredients
- 500 g white cabbage, thinly shredded
- 300 g mushrooms (e.g., button or cremini), sliced
- 2 tbsp vegetable oil (e.g., sunflower or olive oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika (optional)
- ½ tsp ground black pepper
- ½ tsp salt (or to taste)
- 100 ml vegetable broth or water
- 1 tbsp soy sauce (optional, for extra flavor)
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Prepare the Ingredients : Thinly shred the cabbage and slice the mushrooms. Dice the onion finely and crush the garlic.
- Sauté the Onion and Garlic : Heat the vegetable oil in a large skillet or wok over medium heat. Toss in the diced onion and cook for 3-4 minutes until it softens. Stir in the garlic and cook for an additional 30 seconds, or until fragrant.
- Cook the Mushrooms : Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Incorporate the Cabbage: Add the shredded cabbage to the pan, stirring to combine with the mushrooms and onion. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften.
- Season and Simmer : Sprinkle paprika (if using), black pepper, and salt over the mixture. Add the vegetable broth or water and soy sauce (if using). Stir well. Cover the skillet and reduce the heat to low. Let it simmer for 10 minutes, stirring occasionally, until the cabbage is tender and flavorful.
- Garnish and Serve : Remove from heat and garnish with fresh parsley or dill before serving. Serve warm as either a side dish or a main entrée.
Conclusion
This Sautéed Cabbage with Mushrooms is a perfect blend of simplicity and rich flavors, making it an ideal side or standalone dish. With minimal ingredients and a quick cooking process, it’s a wholesome and delicious addition to your recipe collection.
Sautéed Cabbage with Mushrooms: A Simple and Wholesome Side Dish
A quick and easy Sautéed Cabbage with Mushroomsdish featuring tender cabbage, earthy mushrooms, and aromatic seasonings.Perfect as a side or vegetarian main.
Ingredients
- 500 g white cabbage thinly shredded
- 300 g mushrooms e.g., button or cremini, sliced
- 2 tbsp vegetable oil e.g., sunflower or olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tsp paprika optional
- ½ tsp ground black pepper
- ½ tsp salt or to taste
- 100 ml vegetable broth or water
- 1 tbsp soy sauce optional, for extra flavor
- Fresh parsley or dill chopped (for garnish)
Instructions
- Prepare the Ingredients : Thinly shred the cabbage and slice the mushrooms. Dice the onion finely and crush the garlic.
- Sauté the Onion and Garlic : Heat the vegetable oil in a large skillet or wok over medium heat. Toss in the diced onion and cook for 3-4 minutes until it softens. Stir in the garlic and cook for an additional 30 seconds, or until fragrant.
- Cook the Mushrooms : Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Incorporate the Cabbage: Add the shredded cabbage to the pan, stirring to combine with the mushrooms and onion. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften.
- Season and Simmer : Sprinkle paprika (if using), black pepper, and salt over the mixture. Add the vegetable broth or water and soy sauce (if using). Stir well. Cover the skillet and reduce the heat to low. Let it simmer for 10 minutes, stirring occasionally, until the cabbage is tender and flavorful.
- Garnish and Serve : Remove from heat and garnish with fresh parsley or dill before serving. Serve warm as either a side dish or a main entrée.