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Cabbage with Portobello Mushrooms

Cabbage with Portobello Mushrooms

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Lil Siouxsie Homemaker

As the mushrooms cook down, they release a flavorful juice that lends an earthy, rich flavor to strips of soft cabbage.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.
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Reviews

nitwit86
23
4/21/2010

Made this for a family get together recently and it was a big hit. I made a couple of small revisions. Sauteed the cabbage in olive oil instead of boiling it, adding onion as the cabbage started to get tender and the mushrooms once the onions started getting translucent. Also added a head of roasted garlic at the end.

MrsM...!
21
2/1/2011

Was uncertain of the combination of the 2 veggies together but it turned out really good. Didn't take long to throw together and went great with the rest of the meal.

wmihalo
12
11/16/2009

This was a good recipe. I sauteed two leeks and a small onion for a couple of minutes before adding the rest of the ingredients.