Mushroom and Cabbage Casserole

Ingredients

• 3 tablespoons vegetable oil or unsalted butter
• 12 ounces fresh mushrooms
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 pounds green cabbage, cored and coarsely shredded
• 2 cups hot chicken or vegetable stock
• 1 cup dry white wine
• Salt and freshly ground black pepper
• 1 bay leaf
• ⅔ cup sour cream or plain yogurt
• 1 teaspoon poppy seeds

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    225 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 6 grams protein; 15 milligrams cholesterol; 327 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat oven to 375 degrees.
2. On top of the stove heat the oil or butter in a heavy three-quart casserole. Add the mushrooms and saute over medium-high heat until they begin to brown. Lower heat to medium, stir in the onion and saute until tender. Stir in the garlic and ginger.
3. Add the cabbage, stock and wine. Bring to a simmer, mix to distribute the ingredients and season to taste with salt and pepper. Add the bay leaf, cover and place in the oven.
4. Bake two to two-and-a-half hours, until most of the liquid is absorbed. Remove bay leaf. Check seasonings. Serve topped with sour cream sprinkled with poppy seeds.