Vegetarian Cabbage Mushroom Sauté (Printable version)

Tender cabbage and mushrooms sautéed with herbs and garlic for a savory, satisfying dish.

# List of ingredients:

→ 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 for garnish

→ 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 Advice:

01 -
  • The way the cabbage transforms from crisp to tender while retaining its sweet crunch is pure kitchen magic
  • Its one of those dishes that tastes like it took hours but comes together in under 30 minutes
  • Perfect for those nights when you want something comforting but not heavy
02 -
  • Do not rush the browning step with the mushrooms, that is where all the deep flavor develops
  • The cabbage will seem like too much at first but it cooks down significantly
  • Work in batches if your pan is not big enough to fit everything comfortably
03 -
  • Use a mandoline or very sharp knife to get the cabbage thinly and evenly sliced
  • Dry your mushrooms well before cooking so they brown instead of steam

Go back