Active Time:20 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Cook Mode(Keep screen awake)Ingredients1 small headgreen cabbage(2lbs.)3tablespoonsextra-virgin olive oil, divided1/2teaspoongarlic powder1 1/2teaspoonsdried thyme, divided1/2teaspoonground pepper, divided1 (8-ounce) package slicedcremini mushrooms1/4cupfinely choppedshallot2teaspoonsminced garlic1/2cupMarsala1cuplower-sodiumvegetable broth1tablespooncornstarch3tablespoonsunsalted butter, cut into pieces1/4teaspoonsalt1tablespoonchoppedfresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
1 small headgreen cabbage(2lbs.)
3tablespoonsextra-virgin olive oil, divided
1/2teaspoongarlic powder
1 1/2teaspoonsdried thyme, divided
1/2teaspoonground pepper, divided
1 (8-ounce) package slicedcremini mushrooms
1/4cupfinely choppedshallot
2teaspoonsminced garlic
1/2cupMarsala
1cuplower-sodiumvegetable broth
1tablespooncornstarch
3tablespoonsunsalted butter, cut into pieces
1/4teaspoonsalt
1tablespoonchoppedfresh flat-leaf parsley
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Trim stem end of cabbage; set on stem and cut downward to make 4 (3/4-inch-thick) slices (reserve any remaining cabbage for another use). Brush the slices with 2 tablespoons oil; arrange on the prepared baking sheet. Sprinkle with garlic powder, 1/2 teaspoon thyme and 1/4 teaspoon pepper.
Roast the cabbage, rotating the pan front to back halfway through, until browned and tender, 35 to 40 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; cook, undisturbed, until browned, about 2 minutes. Stir and continue to cook, stirring often, until mostly tender, about 2 minutes. Stir in shallot, garlic and the remaining 1 teaspoon thyme and 1/4 teaspoon pepper; cook, stirring constantly, until the shallot is translucent, about 1 minute.
Add Marsala; cook, scraping the pan bottom to loosen browned bits, for 1 minute.
Whisk broth and cornstarch together until combined. Add to the pan; cook, stirring, until thickened and slightly reduced, about 2 minutes. Remove from heat; whisk in butter, 1 piece at a time, until melted and smooth, about 2 minutes.
Sprinkle the cabbage steaks with salt. Spoon mushroom sauce over the steaks and sprinkle with parsley.
Frequently Asked QuestionsCabbage is a gut-healthy cruciferous vegetable. It’s been associated with a stronger immune system, fighting cancer, reduced inflammation and healthier cholesterol levels. Cabbage provides a wealth of nutrients, including fiber, antioxidants and vitamins C and K.While they don’t exactly fit the “eat the rainbow” theme, mushrooms shouldn’t be overlooked since they have exceptionalnutritional qualities and health benefits. They provide antioxidants, fiber and plant protein, as well as B vitamins and potassium. Depending on what light was used to grow them, they may also deliver a nice dose of vitamin D.There is so much you can do with cabbage, but to use it quickly, we suggest shredding it so it’s ready for sandwiches or tacos. Shredded cabbage is also perfect in stir-fries, soups, salads, noodles and skillet dishes. With agood recipe, it’s easy to whip up a batch ofcabbage slaworcolcannon.Cabbage leaves can be stuffedwith your favorite fillings, and if you’re watching your carbs, the whole leaves make an excellent substitute for sandwich bread or a taco shell.It’s a wine from and named after a village on the west coast of Sicily that’s been fortified with brandy or neutral grape spirit. If it’s being sold as a cooking wine, you’ll see the words fino, fine or superior on the bottle label, and it’s all that and more for cooking but not for drinking. Marsala comes dry or sweet. Dry Marsala is typically used for meats like beef, turkey and veal, or even mushrooms. It provides a nutty flavor and caramelization. Sweet Marsala is often used to add sugary sweetness to pork, chicken and desserts. If you don’t feel like buying two bottles of Marsala, the dry version is versatile enough for all recipes—even desserts.If you are curious about drinking Marsala wine, some make excellent aperitifs, appetizers or dessert wines. Suggested pairings include asparagus, Brussels sprouts and chocolate. A good wine store can direct you to a decent bottle.
Frequently Asked Questions
Cabbage is a gut-healthy cruciferous vegetable. It’s been associated with a stronger immune system, fighting cancer, reduced inflammation and healthier cholesterol levels. Cabbage provides a wealth of nutrients, including fiber, antioxidants and vitamins C and K.
While they don’t exactly fit the “eat the rainbow” theme, mushrooms shouldn’t be overlooked since they have exceptionalnutritional qualities and health benefits. They provide antioxidants, fiber and plant protein, as well as B vitamins and potassium. Depending on what light was used to grow them, they may also deliver a nice dose of vitamin D.
There is so much you can do with cabbage, but to use it quickly, we suggest shredding it so it’s ready for sandwiches or tacos. Shredded cabbage is also perfect in stir-fries, soups, salads, noodles and skillet dishes. With agood recipe, it’s easy to whip up a batch ofcabbage slaworcolcannon.Cabbage leaves can be stuffedwith your favorite fillings, and if you’re watching your carbs, the whole leaves make an excellent substitute for sandwich bread or a taco shell.
It’s a wine from and named after a village on the west coast of Sicily that’s been fortified with brandy or neutral grape spirit. If it’s being sold as a cooking wine, you’ll see the words fino, fine or superior on the bottle label, and it’s all that and more for cooking but not for drinking. Marsala comes dry or sweet. Dry Marsala is typically used for meats like beef, turkey and veal, or even mushrooms. It provides a nutty flavor and caramelization. Sweet Marsala is often used to add sugary sweetness to pork, chicken and desserts. If you don’t feel like buying two bottles of Marsala, the dry version is versatile enough for all recipes—even desserts.If you are curious about drinking Marsala wine, some make excellent aperitifs, appetizers or dessert wines. Suggested pairings include asparagus, Brussels sprouts and chocolate. A good wine store can direct you to a decent bottle.
It’s a wine from and named after a village on the west coast of Sicily that’s been fortified with brandy or neutral grape spirit. If it’s being sold as a cooking wine, you’ll see the words fino, fine or superior on the bottle label, and it’s all that and more for cooking but not for drinking. Marsala comes dry or sweet. Dry Marsala is typically used for meats like beef, turkey and veal, or even mushrooms. It provides a nutty flavor and caramelization. Sweet Marsala is often used to add sugary sweetness to pork, chicken and desserts. If you don’t feel like buying two bottles of Marsala, the dry version is versatile enough for all recipes—even desserts.
If you are curious about drinking Marsala wine, some make excellent aperitifs, appetizers or dessert wines. Suggested pairings include asparagus, Brussels sprouts and chocolate. A good wine store can direct you to a decent bottle.
EatingWell.com, April 2024
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Nutrition Facts(per serving)307Calories19gFat25gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
