Mushroom and Cabbage Casserole
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons vegetable oil or unsalted butter
- 12ounces fresh mushrooms
- 1large onion, sliced
- 2cloves garlic, minced
- 1tablespoon minced fresh ginger
- 2pounds green cabbage, cored and coarsely shredded
- 2cups hot chicken or vegetable stock
- 1cup dry white wine
- Salt and freshly ground black pepper
- 1bay leaf
- ⅔cup sour cream or plain yogurt
- 1teaspoon poppy seeds
Nutritional analysis per serving (6 servings)
240 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 7 grams protein; 903 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
On top of the stove heat the oil or butter in a heavy three-quart casserole. Add the mushrooms and saute over medium-high heat until they begin to brown. Lower heat to medium, stir in the onion and saute until tender. Stir in the garlic and ginger.
- Step 3
Add the cabbage, stock and wine. Bring to a simmer, mix to distribute the ingredients and season to taste with salt and pepper. Add the bay leaf, cover and place in the oven.
- Step 4
Bake two to two-and-a-half hours, until most of the liquid is absorbed. Remove bay leaf. Check seasonings. Serve topped with sour cream sprinkled with poppy seeds.
Private Notes
Comments
2 pounds shredded cabbage is about 8 cups.
Excellent dish -- up the mushrooms with no problem. Wine medium dry seems work best.
I didn’t much like this. By the time it cooked for 2 ½ hours, it was a muddy mess and I put all kinds of things in it to make the flavor more piquant without success. So I have no idea how it could be better.
Made as a side for Thanksgiving. Reheated easily and was a hit. The sour cream and poppy seeds were nice but not necessary. Very tasty.
I used 1.5 the amount of butter, baked it for a bit longer than the recipe calls for (until the edges were a bit crispy), and it was absolutely delicious. Will be making this regularly.