Cabbage with Portobello Mushrooms

Cabbage with Portobello Mushrooms

23 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Lil Siouxsie Homemaker
Recipe by  Lil Siouxsie Homemaker

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (23)

Rate This Recipe
nitwit86
22

nitwit86

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

MrsM...!

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
11

wmihalo

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Southern Fried Cabbage

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Vegetable-Stuffed Portobello Mushrooms