Ingredients and Weight:
- Savoy cabbage, 1 medium head (1 lb)
- White mushrooms, 1 lb
- Shallot, 1/2 cup (chopped)
- Garlic, 3 cloves (minced)
- Olive oil, 1/4 cup
- Dry white wine, 1/2 cup
- Vegetable broth, 1 cup
- Heavy cream, 1/2 cup
- Fresh thyme, 1/4 cup (chopped)
- Salt and black pepper (to taste)
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Remove the tough outer leaves from the cabbage. Cut the cabbage into 1-inch pieces.
- Clean and slice the mushrooms.
- In a large skillet over medium heat, heat the olive oil.
- Add the shallot and garlic and cook until softened.
- Add the mushrooms and cook until browned.
- Add the cabbage and stir to combine.
- Pour in the white wine and let it cook off for a few minutes.
- Add the vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes or until the cabbage is tender.
- Stir in the heavy cream, thyme, salt, and pepper.
- Cook for an additional 10 minutes, or until the cream thickens.
Nutritional Information:
(Per serving, 1/8 of the recipe)
- Calories: 250
- Fat: 15g
- Protein: 15g
- Carbohydrates: 25g
- Fiber: 5g
Dish Characteristics:
- Savory and flavorful
- Creamy and comforting
- The perfect side dish for a special occasion
- Suitable for American taste
User Comments:
- "This dish is absolutely delicious! The cabbage is tender and the mushrooms are perfectly browned."
- "I love the creamy sauce and the subtle thyme flavor."
- "This is the perfect side dish for a special occasion. It's easy to make and everyone loves it."
- "This recipe is a great way to get your veggies in."
- "I'm not usually a fan of cabbage, but this dish has changed my mind."
Special Precautions and Tips:
- Use a large skillet to prevent the ingredients from crowding.
- If you don't have white wine, you can substitute chicken broth.
- To make this dish vegetarian, omit the heavy cream.
- Savoy cabbage is a great source of vitamins C and K.
- Mushrooms are a good source of antioxidants.
