Best 6 Simple Cabbage And Mushroom Side Recipes

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Cabbage and mushrooms are an excellent combination of simple ingredients that can be transformed into a delicious side dish. This easy-to-make recipe will provide you with a healthy and flavorful option for your next meal. With just a few basic ingredients and easy-to-follow instructions, you'll be able to create a satisfying dish that will complement any main course.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN CABBAGE AND MUSHROOMS



Green Cabbage and Mushrooms image

Make and share this Green Cabbage and Mushrooms recipe from Food.com.

Provided by SueVM

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 green cabbage, cored and roughly chopped
1 cup vegetable stock
1 tablespoon extra virgin olive oil
1 medium onion, diced
1/2 lb shiitake mushrooms (although button mushrooms will work good as well. ) or 1/2 lb oyster mushroom (although button mushrooms will work good as well. )
1 1/2 tablespoons cornstarch, mixed into
1/4 cup cold water
1 tablespoon fresh dill weed, chopped or 1 teaspoon dried dill
1/2 teaspoon paprika
salt, to taste
white pepper, to taste

Steps:

  • In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green. Turn off the heat and remove cover.
  • Heat the olive oil in a large skillet and sauté the onion and mushrooms until they brown. Add the cabbage and heat through, mixing well.
  • Stir the 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.

SAVOY CABBAGE AND MUSHROOMS



Savoy Cabbage and Mushrooms image

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.

Provided by lilifee

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
1 savoy cabbage, sliced
1 (8 ounce) package sliced fresh mushrooms
½ teaspoon dried cilantro
salt to taste
½ cup vegetable broth

Steps:

  • 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.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g

SIMPLE CABBAGE AND MUSHROOM SIDE



Simple Cabbage and Mushroom Side image

This is from That's Life. Preparation and cooking time an estimate. The recipe says 8 mushrooms sliced (I think about 1/2 to 3/4 of a cup of sliced mushrooms would do - again a guestimate)?

Provided by ImPat

Categories     < 30 Mins

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 6

60 g butter
4 slices rindless bacon, chopped
8 mushrooms, sliced
600 g cabbage, shredded
1 spring onion (scallion) (optional)
black pepper

Steps:

  • Chop bacon, slice mushrooms and shred cabbage.
  • Slice spring onion (scallion) if using. Set aside.
  • Heat butter on medium heat in a large fry pan (skillet).
  • Add bacon and mushrooms and cook for 1 minute.
  • Add the cabbage and cook for a further 4 or 5 minutes until wilted.
  • Stir in spring onion, if using, and season with black pepper.

Nutrition Facts : Calories 152.3, Fat 12.4, SaturatedFat 7.7, Cholesterol 32.1, Sodium 135.3, Carbohydrate 9.9, Fiber 4.1, Sugar 5.5, Protein 3.2

MUSHROOM AND CABBAGE CASSEROLE



Mushroom and Cabbage Casserole image

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

3 tablespoons vegetable oil or unsalted butter
12 ounces fresh mushrooms
1 large onion, sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 pounds green cabbage, cored and coarsely shredded
2 cups hot chicken or vegetable stock
1 cup dry white wine
Salt and freshly ground black pepper
1 bay leaf
2/3 cup sour cream or plain yogurt
1 teaspoon poppy seeds

Steps:

  • Preheat oven to 375 degrees.
  • On top of the stove heat the oil or butter in a heavy three-quart casserole. Add the mushrooms and saute over medium-high heat until they begin to brown. Lower heat to medium, stir in the onion and saute until tender. Stir in the garlic and ginger.
  • Add the cabbage, stock and wine. Bring to a simmer, mix to distribute the ingredients and season to taste with salt and pepper. Add the bay leaf, cover and place in the oven.
  • Bake two to two-and-a-half hours, until most of the liquid is absorbed. Remove bay leaf. Check seasonings. Serve topped with sour cream sprinkled with poppy seeds.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 900 milligrams, Sugar 9 grams, TransFat 0 grams

PARSLEY, CABBAGE, AND MUSHROOM SALAD



Parsley, Cabbage, and Mushroom Salad image

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon white-wine vinegar
1 teaspoon coarse-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1/2 pound thinly sliced cabbage (4 cups)
1/4 pound Bibb lettuce (2 to 3 heads), leaves separated and torn if large
1/4 pound mushrooms, trimmed and thinly sliced (1 1/2 cups)
4 cups loosely packed fresh flat-leaf parsley leaves (from a 1/4-lb bunch)
1 tablespoon finely chopped fresh chives

Steps:

  • Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
  • Add remaining ingredients and toss just before serving.

SMASHED CABBAGE AND MUSHROOM VEGGIE BURGERS



Smashed Cabbage and Mushroom Veggie Burgers image

This vegetarian burger patty is inspired by a love for caramelized cabbage. It isn't a conventional burger patty made of grains and beans. Instead, cabbage and mushrooms lend a crunchy, slightly meaty texture that is hearty and reminiscent of okonomiyaki, and the patty is held together with chickpea flour. The recipe for the patty is gluten-free and, if you opt for a gluten-free bun (and your soy sauce is gluten-free), the whole dish can become fully gluten-free.

Provided by Sue Li

Categories     dinner, burgers, sandwiches, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 large egg
1 cup/115 grams chickpea flour
1 cup water
1 tablespoon soy sauce
1 garlic clove, grated
1 medium yellow onion, halved and thinly sliced
1/4 small head green cabbage, core removed and leaves thinly shredded (about 3 cups/8 ounces)
1/2 pound mixed mushrooms, such as oyster mushrooms and shiitake mushrooms, tough stems removed, caps torn into bite-size pieces
1 tablespoon sesame seeds
Kosher salt and freshly ground black pepper
1/2 cup vegetable oil
6 Cheddar slices
6 brioche buns
Mayonnaise, sliced tomatoes, bread and butter pickles, and butter lettuce, for serving

Steps:

  • In a large bowl, whisk together egg, chickpea flour, water, soy sauce and garlic. Add onion, cabbage, mushrooms and sesame seeds; season with 1 teaspoon each salt and pepper. Using your hands, massage the cabbage mixture to evenly coat with the chickpea batter. Cover and let the mixture sit at room temperature for 30 minutes. Juices from the vegetables will leach out and make the batter slightly wetter.
  • Divide the cabbage mixture into 6 portions (about 1 1/2 cups each).
  • Heat 1/4 cup vegetable oil in a large cast-iron pan over medium-low heat. Cook 3 portions at a time, coaxing each patty together in the pan and compressing them with a flat spatula. Gently fry the patties, without disturbing them, until one side is golden brown, 7 to 8 minutes. Flip and cook the other side until the golden brown and the vegetables are cooked through, 5 to 7 minutes. Remove the patties from the pan onto a wire rack. Add remaining 1/4 cup oil to the pan and cook the remaining 3 portions.
  • Place a slice of cheese on each cooked vegetable patty and allow the residual heat from the patties to melt the cheese. Serve sandwiched between buns, topping with mayonnaise, tomatoes, pickles and lettuce.

Tips:

  • Choose the right cabbage: For this recipe, green cabbage is the best choice. It holds its shape well during cooking and has a slightly sweet flavor.
  • Slice the cabbage thinly: This will help it cook evenly and quickly.
  • Use a variety of mushrooms: This will add flavor and texture to the dish. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
  • Don't overcrowd the pan: When cooking the cabbage and mushrooms, make sure to give them enough space so that they can cook evenly.
  • Season to taste: Once the cabbage and mushrooms are cooked, taste them and adjust the seasoning as needed.

Conclusion:

This simple cabbage and mushroom side dish is a delicious and healthy way to add some vegetables to your meal. It's easy to make and can be served with a variety of main courses. So next time you're looking for a quick and easy side dish, give this recipe a try.

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