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Sautéed Cabbage and Shiitakes |
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INGREDIENTS
1 Tablespoon olive oil
6-8 shiitake mushrooms, stems removed, sliced thinly
2-3 leeks, white only, sliced
1 clove garlic, sliced thinly
1 Tablespoon butter
1 head cabbage, quartered, cored and sliced very thinly
1 Tablespoon sherry vinegar OR 2 teaspoons apple cider vinegar
1/8 teaspoon nutmeg, preferably freshly grated
salt and freshly ground pepper to taste
1/2 cup sour cream
DIRECTIONS
In a large pan, sauté mushrooms, leeks and garlic in olive oil. Stir in butter and cabbage
and cook until wilted. Add remaining ingredients and simmer uncovered for 3 minutes.
Serve hot. Cover and refrigerate leftovers.
Copyright © 2014 Stefanie Samara Hamblen
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