Typically, I will buy a small head of cabbage at the grocery shop, with no concrete plans for it. Generally I will simply sauté the cabbage in some butter, skilled plainly with salt and pepper (a splash of apple cider vinegar also includes a bit of depth). When I’m feeling really expensive, I’ll toss in some complementary tastes, like in this dish, which includes radish and woodsy mushrooms.
Vietnamese Chicken and Cabbage Salad
Lazy Stuffed Cabbage Rolls
Pressure-Cooked Corned Beef and Cabbage
Buttered Cabbage, Radish, and Wild Mushrooms (Gluten-free, Primal, Paleo, Keto)
- Servings: 4
- Difficulty: Easy
6oz woodsy mushrooms, like oyster, chanterelle, or morels, fresh favored
3 tbsp butter
1 small head green cabbage (about 2 lbs), cored and coarsely sliced
6oz radishes, cut and quartered
1/2 tsp salt, more to taste
1/4 tsp black pepper, more to taste
1/2 tsp apple cider vinegar
1. If utilizing dried mushrooms, put them in a blending bowl, then cover with 2 cups warm water; steep for thirty minutes, then strain the mushrooms, retaining the liquid you soaked them in for other cooking undertakings.
2. Warm the butter in a big frying pan over medium heat. Add the cabbage and saute up until just wilted, about 2 minutes. Include the radishes, mushrooms, salt, pepper, and apple cider vinegar, and sauté till the mushrooms are tender, about 5 minutes; season to taste then serve.