Savoy Cabbage and Mushrooms

Rating: 4.8 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.

By lilifee

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Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

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Nutrition Facts

Per Serving:
77 calories; protein 4.1g 8% DV; carbohydrates 9.4g 3% DV; fat 3.7g 6% DV; cholesterol 0mg; sodium 131mg 5% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

plates4u
Rating: 4 stars
10/21/2018
This recipe is good. The reason of my 4 stars is that it needs a flavor boosting agent. The cilantro alone won't do it. Now, without much tweaking all you can do is add one garlic clove minced and a bit of onion. If you don't have cilantro, fresh parsley will work. Now, the real tweak comes in the procedure: First, sautee the garlic and onion being careful they do not burn but are soft. Then, add the mushrooms to the mixture. Sprinkle salt and pepper and the herbs. Mushrooms absorb salt so be mindful. After the mushrooms are done, transfer them to a plate and proceed to cook the cabbage in batches. Add a bit of salt and pepper. Once it softens and looks a bit greener in color add the mushrooms on top and add the broth. Cover and simmer 20 minutes. You are done. One tip for working with mushrooms is to pat dry them after rinsing and before cooking. This will prevent mushy mushrooms that have too much water. I will definitely will make this recipe again with my tweak. Read More
Helpful
(9)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
plates4u
Rating: 4 stars
10/21/2018
This recipe is good. The reason of my 4 stars is that it needs a flavor boosting agent. The cilantro alone won't do it. Now, without much tweaking all you can do is add one garlic clove minced and a bit of onion. If you don't have cilantro, fresh parsley will work. Now, the real tweak comes in the procedure: First, sautee the garlic and onion being careful they do not burn but are soft. Then, add the mushrooms to the mixture. Sprinkle salt and pepper and the herbs. Mushrooms absorb salt so be mindful. After the mushrooms are done, transfer them to a plate and proceed to cook the cabbage in batches. Add a bit of salt and pepper. Once it softens and looks a bit greener in color add the mushrooms on top and add the broth. Cover and simmer 20 minutes. You are done. One tip for working with mushrooms is to pat dry them after rinsing and before cooking. This will prevent mushy mushrooms that have too much water. I will definitely will make this recipe again with my tweak. Read More
Helpful
(9)
GirlyGeek
Rating: 4 stars
10/14/2018
I liked this simple combo after I added caramelized onions thinly sliced apple and whole mustard seeds and white pepper. Read More
Helpful
(1)
barbara
Rating: 5 stars
11/02/2018
really great - simple yet delicious Read More
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K L
Rating: 5 stars
09/12/2019
Delicious, easy, & almost better the 2nd day. Read More
Sandi Moran
Rating: 5 stars
09/07/2019
It's full of flavor! Very easy to make. Read More
Kim
Rating: 5 stars
04/26/2020
I really enjoyed this--it was super easy to make, and tasted great as a side dish to some potato sausage. I had a regular cabbage that needed used up, so I used that in place of the savoy. I also dissolved a 1/2 tsp of 'Better Than Bouillon Vegetable Base' in a 1/2 cup of water for the broth, and I felt this added a ton of flavor to it. The dried cilantro was quite a nice touch too. I did find that my cabbage was cooked to my preferred doneness after about 12 minutes--so I removed lid after that, and cooked an additional 3 minutes just to evaporate some of the moisture. Overall, a really nice, easy, and quick side dish that I'll be definitely making again! Thanks so much for the recipe! Read More
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c
Rating: 5 stars
10/22/2018
I made this with some of my own Savoy cabbage and a can of mushrooms since I did not have fresh ones. I had fresh cilantro but didn't use that we liked it just as it was but we like our cabbage and we found adding the mushrooms to be a nice change up. Read More
Lena
Rating: 5 stars
09/05/2019
great combo Read More
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