4 Reviews of Green Cabbage and Mushrooms

From: bluemoon downunder

On Sep 21, 2005

I used a savoy cabbage, my vegetable stock recipe for the stock – Vegetable Stock Vegetable Stock – and while sautéing the onions and mushrooms, I added two grated baby carrots, 4 finely chopped cloves of garlic and a finely chopped leek (I love a blend of onion/garlic flavours) and a teaspoon of cumin to the listed ingredients. A healthy and flavoursome dish that would be a great accompaniment to any meal, be they vegetarian, fish, meat, rice or pasta. It’s certainly a recipe I’ll make again, though my guess is that like soups, it will never be the same twice!

From: Kikimony

On Feb 18, 2003

Awesome! I usually make mine with bacon but this will be our choice from now on! I omitted the cornstarch and unfortunately I was out of dill so I used lemon-pepper seasoning. I just threw everything in a pot and let it simmer for about 20 minutes covered. Perfect!

From: Tulip-Fairy

On Oct 29, 2006

I was looking for a recipe that would use what I had in my fridge, cabbage and mushrooms. I found this recipe and read the reviews, took them on board and came up with a slightly different version. I posted the review as it was this recipe that inspired me to go on to make a fantastic dish. I used thyme instead of dill, fresh black pepper instead of paprika, used a dry white wine instead of cold water and 2 tbsp parmasan for flavour instead of vegetable broth, :oops: told you I changed a bit!! It was a very flavourful dish that I would definatly make again, next time I will add toasted pine nuts!

From: Missy Wombat

On Dec 9, 2003

This recipe is okay but to my tastebuds needs somehing extra. I found it quite bland. The dill and paprika are a nice combination - just not enough. Fake bacon would be helpful.