Cabbage Mushroom Toasts

Time: 30-45 minutes

Season: All seasons, best suited to fall and winter.

·        ½ cabbage, finely shredded

·        ½ pound mushrooms, thinly sliced

·        2-4 Tbs. butter

·        1 shallot, minced

·        1 garlic clove, minced

·        ½ cup water or broth

·        2-3 sage leaves, minced

·        ¼ cup heavy cream

·        Slices of your favorite bread

• Melt butter in a large skillet or dutch oven, add the mushrooms and season with salt and pepper.  
• Cook over medium-high heat until the mushrooms are softened and have released their juices, about 5-8 minutes.  
• Add the shallot and garlic and cook 2 more minutes.  
• Add a small amount of water or broth, about a ½ cup, and boil for about 5 minutes. 
• Add the cabbage and a bit more butter, and cook over medium-low heat for about 15 minutes, stirring often, until the cabbage is soft.  
• Add the cream and sage and simmer a few more minutes, seasoning with more salt and pepper if you like. 
• Serve over slices of toasted bread.  
• If you want it a bit richer, spread butter on the bread and grill it over high heat in a frying pan, flipping it once to get both sides nice and crispy!  

This dish goes well with another vegetable side or salad and fresh or canned fruit.  It would also go nicely with a creamy butternut soup.

Guest Recipe Post by Jon Spee

The Local Kitchener

Adapted from Food and Wine