Mushroom and Cabbage Casserole

• 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
• 23 cup sour cream or plain yogurt
• 1 teaspoon poppy seeds

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

vegetable oil, mushrooms, onion, garlic, fresh ginger, green cabbage, chicken, white wine, salt, bay leaf, sour cream, poppy seeds

Taken from cooking.nytimes.com/recipes/4655 (may not work)