Friday, July 5, 2013

Napa Cabbage with Mushrooms

Adapted from Nom Nom Paleo

  • 1 tablespoon oil
  • 1 onion, diced
  • 10 ounces mushrooms, sliced
  • 1 - 7 ounce box Tempeh Smoky Maple Meatless Bacon, diced
  • 1 head Napa cabbage, sliced
  • 1/2 cup water
  • 1/2 vegetable bouillon cube
  • Heat oil in large pot
  • Add meatless bacon and saute a few minutes
  • Add onions and saute until translucent
  • Add mushrooms and saute until tender
  • Dissolve bouillon in water
  • Add cabbage and bouillon, cover, lower heat to medium low and simmer about 5-10 minutes, stirring occasionally, until cabbage softens.
  • Season with salt and pepper
Went well with boiled parslied potatoes or Yukon Gold and Sweet Potato Mash

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