Green Cabbage & Mushrooms. |
| Name: |
TERRI DISHMAN |
| Base: |
McGUIRE AFB, NEW JERSEY |
| Recipe: |
1 small green cabbage cored & diced.
1 cup of vegetable stock any name brand will do.
1 tablespoon of *EVOO extra virgin olive oil.
1 medium onion diced.
1/2 pound mushrooms(shiitake OR oyster*if possible.)
1 & 1/2 tablespoons of cornstarch mixed into 1/4 cup of cold water.
1 tablespoon of fresh dill weed chopped.
1/2 teaspoon of paprika.
Salt and black pepper to taste.
In covered pot over high heat steam cabbage in stock for 5 minutes until just wilted and still bright green.
Remove from heat and remove cover.
While cabbage cooks heat olive oil in a large skillet or wok sauté onion,mushrooms until brown.
Add cabbage and heat through mixing well.
Stir cornstarch mixture well and add it to skillet.
Bring mixture to boil stirring until liquid thickens. Reduce heat and season to taste with dill, paprika, salt, and pepper.
Makes 6 servings.
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