Use any mushrooms you’d like, and feel free to try a different method for cooking the cabbage, like thinly slicing it and roasting it in the oven! The recipe makes more dressing than you’ll need, but it’s great on lots of other things (like a rice bowl with salmon and veggies). The black garlic balsamic vinaigrette and toasted walnuts can be made in advance.
Serves 4 as a side dish
Cabbage & Mushrooms
4 cloves garlic, minced & divided
½ medium cabbage, roughly chopped (approx. 4 cups)
1 pint mushrooms, large ones cut in half (approx. 3 cups)
4 sprigs fresh thyme (optional)
1 lemon, for seasoning
Soft herbs (like parsley or cilantro)
Toasted walnuts, roughly chopped
Flaky sea salt
Black Garlic Balsamic Vinaigrette (makes about ¾ cup)
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
2 cloves black garlic, peeled
½ cup olive oil
Salt & black pepper
For the vinaigrette:
Put black garlic in a bowl, and mash to a paste with a fork (you could use a mortar and pestle too). Add balsamic vinegar and lemon juice, and whisk to incorporate so it is as smooth as possible (if you really want to get it smooth, you could pass it through a fine mesh strainer!). Add a pinch of salt, a few grinds of black pepper, and then whisk in the olive oil thoroughly. Set aside.
For the cabbage & mushrooms:
Heat a pan (one with a lid) over medium-high heat. Once hot, add 1 tablespoon olive oil. Add half of the minced garlic and stir into the oil, working quickly and being sure the garlic doesn’t burn. Add cabbage to the pan with a big pinch of salt, along with 3 tablespoons of water, stirring a bit to combine. Cover and reduce the heat to medium, stirring occasionally.
While cabbage cooks, heat a large dry pan over medium-high heat. Add your mushrooms and a big pinch of salt, being careful not to overcrowd the pan (you can do this in batches if needed). Let mushrooms cook in the dry pan so they release their water, stirring occasionally, about 5-7 minutes. Reduce heat to medium and add 1 tablespoon olive oil and a dab of butter (if using) to the mushrooms, and toss to get them covered. Let the mushrooms cook, tossing occasionally, until they start to get golden brown and crispy on their edges, about 3-4 minutes. Add remaining minced garlic and fresh thyme (if using), and toss to mix in. Cook for a minute or so, just until garlic and thyme are fragrant. Remove mushrooms from heat.
When cabbage has absorbed all of the liquid and is tender, remove from heat, and season to taste with a squeeze of lemon and additional salt if necessary.
Arrange cabbage on a serving plate, and top with mushrooms. Drizzle a few tablespoons of black garlic balsamic over, and sprinkle with chopped walnuts, a bit of flaky salt, and fresh herbs. Enjoy!