“Never eat more than you can lift.”  Miss Piggy

I have this really bad habit.  Actually, I have more than one.  Maybe two.  But this particular one gets me in trouble with my refrigerator.

Whenever I read an article about the benefits of a particular food I feel an obligation to immediately purchase it, prepare it, and eat it.  If I read too much I prepare too much and I eat too much.  That’s my excuse.

Recently I revisited all the good things about cabbage.  Besides, I had an easy slaw recipe I wanted to post so, of course, I had to make some slaw so I could take a picture of it for my blog.

Good things about cabbage – It seems that cabbage is high in vitamin K and anthocyanin.  These help with mental function and concentration.  They also prevent nerve damage and are a good defense against Alzheimers and dementia.  Red cabbage is more nutritious than green when it comes to these benefits.  I’m in!

But I couldn’t stop there.  I also read something about shiitake mushrooms.

Good things about shiitake mushrooms – These puppies are high in B vitamins and are a food source of vitamin D.  (There are actually a good number of ways to get vitamin D besides the sun including fatty fish and lightbulbs.)  Additionally, shiitake mushrooms aid in weight loss, support cardiovascular health, fight cancer cells, improve energy levers and brain functions, reduce inflammation, and support the immune system.  It’s surprising that the whole world doesn’t eat shiitake mushrooms for breakfast!

Where this whole tirade leads is that I now had cabbage and shiitake mushrooms in my fridge.  And being a health conscious individual, I decided to purchase a green cabbage at
Whole Foods.  They had only one green cabbage in their bin and it was the size of a beach ball.  I bought it.  One-fourth of it made a tub of slaw.  I had 3/4 left.  Does my math ability astound you?

Fortunately, I found a recipe that contained both cabbage and shiitake mushrooms and required just a bit of tweaking.


1 green cabbage, cored and roughly chopped

1 cup chicken or vegetable stock

1 T olive oil

1 medium onion, diced

1/2 pound shiitake mushrooms (my container was 5 oz)

1 T arrowroot

1/4 cup cold water

1 t dill weed

1/2 t smoked paprika

S&P to taste

sour cream or apple cider vinegar


In a large covered pot over high heat, cook the cabbage in the stock for about 5 minutes until it’s just wilted.  Turn off the heat and remove the cover.  I went about 10 minutes stirring the cabbage every two minutes.

In a large skillet saute’ the onion and mushrooms in the olive oil until they’re slightly brown.  Add this to the cabbage.

Mix the arrowroot and 1/4 cup water together and add this to the mixture.  You could use cornstarch as a thickener as stated in the original recipe, but why would you?  Bring to a boil so the liquid thickens a bit.  Reduce the heat and add the seasonings.

Now here’s the tricky part.  The original recipe ended here.  But something was missing.  Then I remembered my mother’s cooked cabbage recipe.  She added sour cream to the mixture at the end.  It was wonderful.  So I put a bit of the cabbage into a small dish and added a dab of sour cream.

Then I remembered/was reminded that I’m lactose intolerant and if I eat dairy products …  There is no delicate way to say it, so just use your imagination.  But I wanted a bit of zip in the recipe so I added a few splashes of Bragg Apple Cider Vinegar instead of sour cream.  Voila etc!

Sour Cream
The Other One

As in life, so in cooking. …   I think I feel an inspirational phrase forming in my head.  A few more shiitake mushrooms and I’ll be able to share it with you.

Loveya – The Grandma


lo-carb side dish Veggies

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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