Cabbage with Portobello Mushrooms


  • ½ tablespoon margarine (such as Earth Balance®)
  • ½ tablespoon olive oil
  • ½ medium head cabbage - cut into thick, short strips
  • 2 portobello mushroom caps, thickly sliced
  • 2 pinches kosher salt, or to taste
  • ground black pepper to taste
  • garlic powder to taste

1. Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.

View full recipe at SpringPad


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