This perhaps unusual mix of cabbage and champignon mushrooms is a classic recipe in my house, that is… the recipe born by chance. 😃
One of those recipes made on the spot that I have made, and eaten, countless times, and then forgotten.
But this time chance wanted me to have a brand new, cute little pan, right?, and the right light from the window inspired me for a quick photo. Then, having the fear that quick photos turn out blurry as they often do, the quick photo became four photos. Two of which made me say: well, to me this sautéed cabbage and mushrooms looks inviting from here!
And at that moment I hadn’t even eaten it yet, and I didn’t know yet that a mix of cabbage and mushrooms would please me to eat, not just to see! 😀😀
Well, I’ll tell you the real truth: this is a sautéed resurrection, or rather recycling, of some mushrooms that, poor things, I had forgotten in the fridge and which wouldn’t have lasted until evening.
And the idea of associating them with cabbage at that moment was a fantastic and imaginative way to cover with the aroma of mushrooms the “aroma” of cabbage, which everyone now knows is a source in this house of… complaints, let’s call them that, from half the family.
Well, I sautéed quietly, brought my dish to the table quietly, and quietly ate it myself (while another side dish was reigning at the center of the table). No one protested 😉
Hashtag… #wasrighttomakepreventivephotos 😀
Recipe!!!!
👇 More sauté ideas: 👇
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- cabbage
- champignon mushrooms
- red onion
- rosemary
- chili (or pepper)
- extra virgin olive oil
Tools
- Pan
Steps
Clean and slice the mushrooms.
Wash and thinly slice the cabbage.
Slice the onion.
Pour everything, including the rosemary, into a non-stick pan with a bit of extra virgin olive oil.
Sauté over high heat for a few minutes.
After a few minutes, lower the heat and continue cooking, without a lid and moving them frequently, until the desired level of doneness.
👉 No need to cook for long, I always prefer that sautéed vegetables stay a bit crunchy. Those who prefer well-cooked cabbage and mushrooms can continue cooking with the lid on.
Serve after adding a pinch of chili, or pepper.
Enjoy your meal!
Salt-Free Tips
A pinch of chili, or pepper, adding a garlic clove and other aromatic herbs, are my classic salt-free tips, but they are always valid. 😉
If you are interested in reducing or eliminating salt, always remember to:
■ Gradually decrease salt, the palate must gradually get used to it and not notice the progressive reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granulate
■ Prefer fresh foods.
■ Avoid boiling, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Sometimes allow yourself a breach of the rule. It’s good for the mood and helps to persevere.
If you don’t want, or can’t, give up salt:
■ You can still try my recipes by salting according to your habits.
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