Low Sodium Cabbage and Mushroom Sauté

Total time28 min

Prep time10 min

Cook time18 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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8 oz cremini mushrooms, thinly sliced
½ medium green cabbage (about 5 cups), cored and thinly shredded
3 cloves garlic, minced
½ tsp ground cumin
¼ tsp red pepper flakes (optional)
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp apple cider vinegar
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
2
Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden brown, then stir and cook for another 2 minutes until the mushrooms are tender and any released liquid has evaporated.

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