Green Cabbage and Mushrooms
Discover the perfect harmony of earthy flavors and comforting textures with this Green Cabbage and Mushrooms recipe. This quick and easy vegetarian side dish brings together tender shreds of caramelized green cabbage, golden-brown cremini or button mushrooms, and the aromatic duo of garlic and onion, all sautéed to perfection in olive oil and butter. A sprinkle of paprika adds a subtle smokiness, while fresh parsley offers a burst of color and brightness to finish. Ready in just 35 minutes, this budget-friendly dish is both wholesome and versatile—ideal as a hearty standalone meal or a flavorful side to complement your favorite protein. A must-try for fans of simple, rustic recipes that let fresh ingredients shine!
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Recipe Information
Ingredients
- 1 head (medium, about 2 lbs) green cabbage
- 8 oz cremini or button mushrooms
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- 1 (medium, finely chopped) yellow onion
- 2 cloves (minced) garlic
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika (optional)
- 2 tbsp (chopped, for garnish) fresh parsley
Instructions
Remove the outer leaves of the cabbage, then cut it into quarters and remove the core. Slice the cabbage into thin shreds.
Clean the mushrooms with a damp paper towel to remove any dirt, then slice them thinly.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their liquid and begin to brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, add the chopped onion and sauté for 2-3 minutes until softened.
Add the minced garlic to the skillet and sauté for another 30 seconds until fragrant.
Add the shredded cabbage to the skillet. Sprinkle with salt, black pepper, and paprika (if using). Toss to combine.
Cook the cabbage over medium heat for 10-12 minutes, stirring occasionally, until it softens and begins to caramelize around the edges.
Return the cooked mushrooms to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat through.
Remove the skillet from heat and taste for seasoning. Adjust with more salt and pepper if needed.
Transfer the cabbage and mushrooms to a serving dish and garnish with chopped fresh parsley. Serve warm.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2549 mg | 111% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 38.5 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 459 mg | 35% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2851 mg | 61% | |
*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.
