Vegan Braised Cabbage with Mushrooms

This delicately braised cabbage accompanied by fresh mushrooms is sure to make all your friends and family smile. If you want to make this even heartier, serve over warm rice, lentils or quinoa. 

  • Serves: 4
  • Cook Time: 30 minutes
  • 1 Green Cabbage (small-medium size), quartered lengthwise and stalk removed
  • 2 Shallots, finely diced
  • 16 ounce Portobello Mushrooms, chopped
  • 3 cloves Garlic, minced
  • juice of 1/2 Lemon
  • 0.5 cup White Wine or Vegetable Stock
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 2 tablespoon Olive Oil
  • Salt (to taste)
  • 1 tablespoon Vegan Butter (optional)
  • Pepper (to taste)
  1. Heat 2 tablespoons of olive oil in a large pan on medium heat. Add the minced shallot once the pan is hot and cook for 2 minutes until softened and fragrant.
  2. Next, add in the chopped portobellas with a pinch of salt and cook for 4-5 minutes until the water has released and they begin to brown.
  3. Add the minced garlic to the pan. If you happen to have any vegan or plant based butter on hand, try adding 1 tablespoon here to give this an extra buttery flavor.
  4. Add each quarter of green cabbage to the pan face down. Let cook until it begins to brown on that side, ~5 minutes. Then flip onto the other side for another 5-7 minutes.
  5. To the pan, add lemon juice, white wine/vegetable stock, 1 sprig of rosemary, 1 sprig of thyme, and a generous sprinkling of salt and pepper. Cover immediately and let the cabbage cook in the steam for an additional 5 minutes or until it's tender.
  6. Remove from the pan and serve immediately!