GERD Friendly Cabbage and Mushroom Sauté
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ½ tsp ground cumin
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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