Ingredients25 m servings 71 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 71 calories; 3.2 g fat; 9.8 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 240 mg sodium. Full nutrition
ReviewsRead all reviews 26
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 ...
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...
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.
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.