Vegetarian Cabbage Mushroom Sauté (Printable version)
Tender cabbage and mushrooms sautéed with aromatic herbs and garlic, ready in 35 minutes.
# What you'll 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 slightly 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 Advice:
01 -
- The cabbage turns silky and sweet while keeping just enough crunch to make each bite interesting
- It comes together in under 35 minutes but tastes like something that simmered for hours
- Leftovers actually improve overnight as the flavors meld together beautifully
02 -
- Do not rush the initial onion step, this is where the deep savory base gets built
- Use your largest pan so the vegetables can spread out and caramelize instead of steam
- Wait until the very end to add salt if you want the mushrooms to brown better
03 -
- Dry your mushrooms with a clean towel before cooking so they brown instead of steam
- Slicing the cabbage as thinly as possible makes for a more elegant texture