Sensational Simmered Leek Cabbage Mushroom Trio
Discover the cozy, comforting flavors of the *Sensational Simmered Leek Cabbage Mushroom Trio,* a hearty and wholesome dish that brings vibrant vegetables to life with simple yet elegant preparation. This recipe combines tender leeks, sweet green cabbage, and earthy cremini mushrooms, all gently simmered in a fragrant blend of vegetable broth, garlic, and fresh thyme. The finishing touches of fresh parsley and optional lemon juice add a bright, savory balance to this dish that’s perfect as a side or a light vegetarian main course. With just 15 minutes of prep and 35 minutes of cooking, this one-pot wonder is not only easy to make but also rich in nutrients and packed with rustic flavor—ideal for weeknight dinners or special occasions. Whether you're searching for a cabbage and mushroom recipe or a comforting vegetable medley, this dish is sure to satisfy!
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Recipe Information
Ingredients
- 3 whole (large, white and light green parts only) leeks
- 1 head (medium, shredded) green cabbage
- 250 grams (sliced) cremini mushrooms
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 3 cloves (minced) garlic
- 1.5 cups vegetable broth
- 4 sprigs fresh thyme
- 1 whole bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (freshly ground, or to taste) black pepper
- 2 tablespoons (fresh, chopped for garnish) parsley
- 1 teaspoon (optional, for brightness) lemon juice
Instructions
1. Prepare the leeks by slicing them lengthwise and thoroughly rinsing under cold water to remove any grit. Slice into thin half-moons.
2. Shred the cabbage into thin strips and rinse it under cold water. Drain well.
3. Heat the olive oil and butter in a large sauté pan or wide pot over medium heat.
4. Add the sliced leeks and cook for 5-7 minutes, stirring often, until softened and fragrant.
5. Stir in the minced garlic and cook for an additional 1 minute, ensuring the garlic doesn’t burn.
6. Add the sliced mushrooms to the pan and cook for 5 minutes, stirring frequently, until they release their moisture and begin to brown.
7. Stir in the shredded cabbage, combining it well with the leeks and mushrooms. Cook for another 3-4 minutes until the cabbage begins to wilt.
8. Pour in the vegetable broth and add the thyme sprigs and bay leaf. Stir gently, then cover with a lid and lower the heat to simmer.
9. Simmer for 20 minutes, stirring occasionally, until the cabbage is tender and the flavors meld together.
10. Remove the thyme sprigs and bay leaf, and season the dish with salt and black pepper to taste.
11. For added brightness, stir in the optional lemon juice before serving.
12. Garnish with freshly chopped parsley and serve warm as a side or light main dish.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3374 mg | 147% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 39.2 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 563 mg | 43% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3363 mg | 72% | |
*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.
