Vegetarian Cabbage Mushroom Sauté (Print Page)
A vibrant sauté of tender cabbage and earthy mushrooms with aromatic herbs and garlic, perfect as a side or light main.
# What You Need:
→ Vegetables
01 - 1 medium head green cabbage, cored and thinly sliced
02 - 9 oz cremini or button mushrooms, sliced
03 - 1 medium yellow onion, thinly sliced
04 - 2 cloves garlic, minced
→ Oils & Fats
05 - 2 tbsp olive oil
→ Seasoning & Herbs
06 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
09 - 2 tbsp fresh parsley, chopped
→ Optional Additions
10 - 1 tbsp lemon juice or apple cider vinegar
# Directions:
01 - Heat olive oil in a large sauté pan or skillet over medium heat.
02 - Add the onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Add the sliced mushrooms and cook, stirring, for 5–6 minutes until they release their juices and begin to brown.
05 - Add the sliced cabbage and thyme. Toss well to combine. Sauté for 8–10 minutes, stirring frequently, until the cabbage is tender but still a bit crisp.
06 - Season with salt and pepper to taste. If desired, stir in lemon juice or vinegar for a bright finish.
07 - Remove from heat and sprinkle with chopped parsley before serving.
# Expert Tips:
01 -
- It transforms humble ingredients into something restaurant worthy in under 35 minutes
- The cabbage develops this incredible natural sweetness you would not expect
- You can keep it simple or load it up with whatever vegetables you have on hand
02 -
- Do not rush the initial onion step, this builds the flavor foundation
- The pan might seem crowded at first but the cabbage will cook down significantly
- Let the vegetables develop some golden brown bits, that is where the flavor lives
03 -
- Slice your cabbage as thin as you possibly can for the most delicate texture
- Dry your mushrooms thoroughly before cooking so they actually brown instead of steam