MUSHROOM AND CABBAGE CASSEROLE
Provided by Florence Fabricant
Categories dinner, casseroles, one pot, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
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
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Akbar Usman
[email protected]This casserole was a bit too bland for my taste. I think it could have used more seasoning.
Yolanda Lewis
[email protected]I'm a big fan of cabbage and mushrooms, so this casserole was right up my alley. I loved the combination of flavors and textures.
Mur Del
[email protected]I made this casserole for a crowd and it was a huge hit. Everyone loved it and asked for the recipe.
Rai Abrar
[email protected]This casserole was a bit too rich for my taste. I think I would have liked it better with less cheese.
Hayden Smit
[email protected]I love that this casserole is so versatile. You can add or remove ingredients to suit your own taste.
Black Blaze
[email protected]This casserole is a great make-ahead meal. You can make it ahead of time and then just reheat it when you're ready to serve.
sara Rathnayake
[email protected]I'm not a vegetarian, but I love this casserole. It's a great way to get your daily dose of vegetables.
Joseph Kera
[email protected]This casserole is a great comfort food. It's perfect for a cold winter night.
Sohan Molla
[email protected]I'm not a fan of mushrooms, but I loved this casserole. The cabbage and cheese really overpowered the mushrooms.
moraa dephina
[email protected]I made this casserole in a 9x13 inch pan and it was the perfect size. I think it would be too small in an 8x8 inch pan.
Eli Dekay
[email protected]This casserole is a great way to use up leftover cabbage. I always have a head of cabbage in my fridge and this is a great way to use it up before it goes bad.
RJ GAMER
[email protected]I had some trouble finding cremini mushrooms, so I used white mushrooms instead. The casserole still turned out great.
Daily life games “Dlg” Dlg
[email protected]This casserole was a bit bland for my taste. I think it could have used more seasoning.
Saja Hekmat
[email protected]I followed the recipe exactly and the casserole turned out perfect. The only thing I would change is to add a little more salt and pepper.
Bsheer ihmad
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Malik Malik mahi
[email protected]This casserole was easy to make and didn't take too long. I loved that I could use ingredients that I already had on hand.
Evelyn Orji
[email protected]I'm not usually a fan of cabbage, but this casserole changed my mind. The mushrooms and cheese really complemented the cabbage and made it a delicious dish.
Nalbert James Ricketts
[email protected]This mushroom and cabbage casserole was a hit with my family! The flavors were so well-balanced and the texture was perfect. I especially loved the crispy breadcrumb topping.