Easy Fried Cabbage and Mushrooms
A quick and flavorful side dish combining sautéedcabbage and mushrooms, seasoned with a simple blend of spices for a deliciousand healthy addition to any meal.
Ingredients
- 8 oz sliced cremini mushrooms
- 2 –4 tablespoons salted butter
- 6 cups of shredded cabbage sliced into 1–2mm thickness.
- ½ teaspoon seasoning salt
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon granulated garlic
- ¼ teaspoon finely ground white pepper optional
Instructions
- Prepare the Ingredients: Slice the cremini mushrooms and shred the cabbage into thin strips (1–2mm thick) if not already prepared.
- Melt the Butter: In a large skillet or frying pan, melt 2 tablespoons of butter over medium heat. If you prefer a richer flavor, use up to 4 tablespoons of butter.
- Sauté the Mushrooms: Add the sliced cremini mushrooms to the skillet. Cook for 4–5 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
- Add the Cabbage: Add the shredded cabbage to the skillet with the mushrooms. Toss to combine and coat the cabbage with the butter. Sauté for 5 to 7 minutes, stirring from time to time, until the cabbage starts to soften and develop a caramelized color.
- Season the Vegetables: Sprinkle the seasoning salt, black pepper, onion powder, granulated garlic, and white pepper (if using) over the cabbage and mushrooms.
- Cook to Desired Doneness: Continue to cook for an additional 3–5 minutes, or until the cabbage reaches your preferred level of tenderness. If you like it slightly crunchy, cook for less time; if you prefer it more tender, cook a bit longer.
- Serve: Move the sautéed cabbage and mushrooms to a serving platter. Serve hot as a side dish or enjoy it as a light main course. This dish pairs well with roasted meats, grilled chicken, or even on its own for a vegetarian meal.
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