I've been really having fun with side dishes lately. Sometimes when you get in a routine with your main meat courses, it becomes the easiest component to change-up and make interesting! This is another great recipe recommended by CFSCC's very own, Rachel Frankl. Thank you, Rachel for another great side dish... and keep 'em comin'. :-))
Rachel suggests Savoy cabbage, and I tried to get some, but they were out at Nob Hill, so I substituted regular green cabbage instead.
This was so easy and SO delicious... hope you enjoy!
Ingredients:
1 head cabbage (preferably savoy), sliced
1 yellow onion, sliced
8 oz. fresh shiitake mushrooms, whole
olive oil
fresh ground black pepper
sea salt, optional
Heat olive oil in skillet. Add onion, and saute until onions start to caramelize. Add cabbage and mix well with onions. Cover and cook until cabbage cooks down (about 8-10 minutes). Add mushrooms and cook a little longer (about 5 more minutes). Add some salt and pepper to taste, and serve! Yum!
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