Eosinophilic Esophagitis Friendly Cabbage and Mushroom Sauté
Total time28 min
Prep time10 min
Cook time18 min
4.6(23)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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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