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)
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.
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.
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.
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.
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.