Cabbage with Mushrooms

This Cabbage with Mushrooms is a tender, flavorful dish where juicy cabbage meets sautéed mushrooms and sweet carrots. It has a lightly tangy-sweet taste and a cozy texture, making it perfect as a light lunch or a versatile side for dinner.

Course Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 145kcal

Author Julia Maz

Ingredients

2 tbsp Olive oil (30 ml)
1 medium Onion, diced (150 g)
2 small Carrots, shredded (150 g)
8 oz Mushrooms, sliced (225 g)
1 small head Green cabbage, thinly sliced (about 2 lbs / 900 g)
1 tbsp Tomato paste (15 g)
1 tbsp Apple cider vinegar (15 ml)
¾ tsp Sea salt, or to taste (4 g)
¼ tsp Black pepper, or to taste (0.5 g)

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 1 minute, until it begins to soften.
2 tbsp Olive oil, 1 medium Onion, diced
Add the shredded carrots and sliced mushrooms. Cook for 3–4 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
2 small Carrots, shredded, 8 oz Mushrooms, sliced
Add the sliced cabbage. Stir well, then reduce the heat to medium, cover with a lid, and cook for about 15 minutes, or until the cabbage is tender but not mushy, stirring once or twice.
1 small head Green cabbage, thinly sliced
Stir in the tomato paste, apple cider vinegar, salt, and black pepper. Mix everything thoroughly and cook for another minute so the flavors come together.
1 tbsp Tomato paste, 1 tbsp Apple cider vinegar, ¾ tsp Sea salt, or to taste, ¼ tsp Black pepper, or to taste
Turn off the heat and sprinkle with chopped dill before serving.

Video

Notes

🔀 Recipe Variations

🌶️ Add a little heat – A pinch of red pepper flakes makes it livelier.
🥕 Extra veggies – Bell pepper or celery fit nicely here.
🥔 Make it hearty – Stir in cooked potatoes or white beans for a bigger meal.
🌰 Nutty twist – Top with toasted sunflower or pumpkin seeds.

🫙 Storage & Make-Ahead

🧊 Storage:

Keep leftovers in an airtight container in the fridge for up to 3 days.

♨️ Reheat:

Warm gently in a skillet over low heat, adding a splash of water if needed.

⏳ Make-ahead tip:

Slice the cabbage and prep the mushrooms a day ahead to speed up cooking.

Nutrition