Cabbage with Portobello Mushrooms recipe

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Ingredients

½ tablespoon margarine (such as Earth Balance®)
½ tablespoon olive oil
½ medium head cabbage - cut into thick, short strips
2 portobello mushroom caps, thickly sliced
2 pinches kosher salt, or to taste
ground black pepper to taste
garlic powder to taste

Nutrition Info

71.1 calories
carbohydrate: 9.8 g
cholesterol: : -
fat: 3.2 g
fiber: 3.8 g
protein: 2.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 239.5 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

4 servings

Recipe Note

As the mushrooms cook down, they release a flavorful juice that lends an earthy, rich flavor to strips of soft cabbage.

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