Cabbage Stroganoff
Discover a hearty and vegetarian twist on a comfort food classic with this Cabbage Stroganoff recipe! Featuring tender strips of golden sautéed cabbage, earthy cremini mushrooms, and a creamy, paprika-spiked sauce, this dish delivers rich and satisfying flavors in every bite. Perfectly balanced with tangy sour cream and a touch of Dijon mustard, it's an ideal option for weeknight dinners or cozy gatherings. Serve this luscious stroganoff over your choice of egg noodles, rice, or mashed potatoes for a wholesome, soul-warming meal. Ready in just 40 minutes, this easy one-skillet recipe is both budget-friendly and packed with vegetables, making it a fantastic meatless main course that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 1 medium head (about 1.5 lbs) Green cabbage
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion
- 3 minced Garlic cloves
- 8 ounces Cremini mushrooms
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 1 cup Sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Paprika
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons, chopped Fresh parsley
- 4 servings Cooked egg noodles, rice, or mashed potatoes
Instructions
Prepare the cabbage by removing the outer leaves, halving it, and cutting out the core. Slice the cabbage into thin strips and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced cabbage and cook, stirring occasionally, for 8-10 minutes, until the edges are golden and the cabbage is tender. Transfer to a plate and set aside.
Return the skillet to medium heat and add the remaining olive oil and butter. Add the chopped onion and cook, stirring, for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until softened and lightly browned.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the vegetable broth, stirring constantly to prevent lumps, and bring the mixture to a simmer. Cook for 2-3 minutes, allowing it to thicken slightly.
Stir in the sour cream, Dijon mustard, and paprika, and mix until smooth and creamy. Season with salt and black pepper to taste.
Return the cooked cabbage to the skillet and stir well to combine. Cook for an additional 2-3 minutes to heat the cabbage through and allow the flavors to meld together.
Sprinkle with freshly chopped parsley before serving. Serve the Cabbage Stroganoff over cooked egg noodles, rice, or mashed potatoes.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 13.6 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
