Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 1 Tablespoon olive oil 6-8 shiitake mushrooms, stems removed, sliced thinly 2-3 leeks, white only, sliced 1 clove garlic, sliced thinly 1 Tablespoon butter 1 head cabbage, quartered, cored and sliced very thinly 1 Tablespoon sherry vinegar OR 2 teaspoons apple cider vinegar 1/8 teaspoon nutmeg, preferably freshly grated salt and freshly ground pepper to taste 1/2 cup sour cream DIRECTIONS In a large pan, sauté mushrooms, leeks and garlic in olive oil. Stir in butter and cabbage and cook until wilted. Add remaining ingredients and simmer uncovered for 3 minutes. Serve hot. Cover and refrigerate leftovers. Copyright © 2014 Stefanie Samara Hamblen |
