Sauteed Cabbage and Mushrooms

I love cabbage. I feel as though I do not sing its praises often enough on this site, so I say it is high time I start.

A wonderful addition to anyone's grocery shopping list, cabbage is always cheap, nutritious and versatile. I buy a head or two every month and am always grateful for its healthy presence in my kitchen. It is a tasty vegetable that can be used in main dishes, side dishes, soups and salads.

I wanted to share with you a very easy and frugal side dish that tops my list in cabbage favorites:

Sauteed Cabbage and Mushrooms

• 2 T. olive or vegetable oil
• 1 onion, sliced
• 1 can sliced mushrooms (or 5 fresh sliced mushrooms)
• 1/2 head of cabbage, cut into 1-2" chunks
• 1/2 c. chicken broth
• 1 t. salt
• 1/2 t. pepper

In oil, over medium-high heat, saute onions until clear and tender. Add mushrooms and saute for another minute. Stir in cabbage and saute for 5 more minutes, or until cabbage is mostly tender. Add chicken broth, salt and pepper and reduce heat to medium. Cover and let simmer for 10 minutes, stirring once. Serve as a side to a variety of dishes.

I think this recipe wonderfully compliments the Tangy Chicken and Rice recipe. My children love the mild sweetness that this meal offers while I love the array of nutrition!