Green Cabbage and Mushrooms

• 1 small green cabbage, cored and diced (about 6 cups)
• 1 cup vegetable broth
• 1 tbsp. extra-virgin olive oil
• 1 medium onion, diced
• 1/2 pound mushrooms (shiitake, if possible)
• 1 tbsp. fresh dill weed, chopped or 1 tsp. dried
• 1/2 tsp. paprika
• Salt bad black pepper to taste

In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green. Remove from heat and remove cover. While the cabbage cooks, heat the olive oil in a large skillet or wok and sauté the mushrooms and onion until they are brown. Add the cabbage and heat thorough, mix well. Stir the cornstarch mixture well and add it to the skillet. Bring mixture to a boil, stirring until liquid thickens. Reduce heat and season to taste with dill, paprika, salt and pepper.

 

Serves 6.

Per serving: 70.9 calories; 2.7g protein; 2.8g fat; 3.5g fiber

Source: Andrew Weil, MD. Visit http://www.drweil.com/