Ingredients25 m servings 71
- Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 71 calories; 3.2 9.8 2.9 0 240 Full nutrition
ReviewsRead all reviews 28
Made this for a family get together recently and it was a big hit. I made a couple of small revisions. Sauteed the cabbage in olive oil instead of boiling it, adding onion as the cabbage start...
Was uncertain of the combination of the 2 veggies together but it turned out really good. Didn't take long to throw together and went great with the rest of the meal.
This was a good recipe. I sauteed two leeks and a small onion for a couple of minutes before adding the rest of the ingredients.
This was DELICIOUS! I was a little skeptical at first about combining the two, but it was great. It was also very quick & easy. I used "baby portabella" mushrooms and they were really flavorf...
My husband doesn't like cabbage at all, but he loved this dish! I was hoping to have some leftovers, but there was none left. It is super easy to make and very tasty. Minimal effort, maximum ...
Made this last night for supper with wife, It helped to cover the Iron skillet/Pot to steam to softness we liked. Salt to your taste while cooking on medium heat.
We paired this with a Chateau Greysac Medoc Bordeaux and a Louis Bernard CDR Villages that we did a tasting of. Both wines matched very well with the earthy, peppery character of the cabbage & m...
Very good! I also liked a bit of dill weed in this dish. I served with fresh steamed green beans and rice for a lovely light meal.