Greencabbageandmushrooms Recipes

GREEN CABBAGE AND MUSHROOMS

Steps:

• 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. Turn off the heat and remove cover.
• Heat the olive oil in a large skillet 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.

SIMPLE CABBAGE AND MUSHROOM SIDE

Steps:

• Chop bacon, slice mushrooms and shred cabbage.
• Slice spring onion (scallion) if using. Set aside.
• Heat butter on medium heat in a large fry pan (skillet).
• Add bacon and mushrooms and cook for 1 minute.
• Add the cabbage and cook for a further 4 or 5 minutes until wilted.
• Stir in spring onion, if using, and season with black pepper.

SAVOY CABBAGE AND MUSHROOMS

Steps:

• Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

PENNE WITH CABBAGE AND MUSHROOMS

Steps:

• Cook pasta according to package directions.
• Meanwhile, gently press garlic cloves with the flat of your knife.
• Place the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
• Add cabbage and mushrooms, saute for 5 minutes, then add wine.
• Continue cooking until the wine has evaporated; add hot chicken broth and simmer for 10 minutes.
• Remove the garlic cloves from the skillet.
• Drain pasta and toss with butter and sauce.
• Add cheese and parsley and toss again.