Low Carb Green Cabbage and Mushrooms L-C-F

• 1 small green cabbage, cored and diced, about 6 cups
• 1 cup vegetable stock or 1 cup stock, of choice
• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 12 lb mushroom (shiitake or oyster, if possible)
• 1 tablespoon cornstarch, mixed into
• 18 cup cold water
• 1 tablespoon fresh dill weed, chopped (or 1 tsp. dried)
• 1 teaspoon paprika

1. In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted, or done to your liking, and still bright green.
2. Remove from heat and remove cover.
3. While the cabbage cooks, heat the olive oil in a large skillet or wok, and saute the onion and mushrooms until they brown.
4. Add the cabbage and heat through, mixing well.
5. Stir the cornstarch mixture well and add it to skillet.
6. Bring mixture to boil, stirring, until liquid thickens.
7. Reduce heat and season to taste with dill, paprika, salt, and pepper.
8. Variations:.
9. Mix in some red cabbage for a more colorful presentation.
10. You could actually mix several different "cabbages", such are Bok Choy and Napa.
11. Last Step Addins:.
12. Some Browned Polish sausage slices/chunks, or even franks!
13. How about adding some browned/cooked hamburg and/or sausage.

green cabbage, vegetable stock, extra virgin olive oil, onion, mushroom, cornstarch, cold water, dill, paprika

Taken from www.food.com/recipe/low-carb-green-cabbage-and-mushrooms-l-c-f-165992 (may not work)