Stewed Cabbage with Porcini Mushrooms
White cabbage adds fiber and potassium, while porcini mushrooms deepen the flavor without adding many carbs. Ghee makes the side dish more satisfying and helps the vegetables soften without becoming watery.
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Servings: 4 (1 serving ≈ 208 gram)
Digestion time: 4 hour
Thinly slice White cabbage (500 g), cut Onion (80 g) into small cubes, and thaw, rinse, and slice Porcini mushrooms (200 g).
Heat Ghee (50 g) in a wide skillet. Add the onion and saute for 3 minutes, then add the mushrooms and cook for another 5 minutes, until some of the moisture evaporates.
Add the cabbage, stir, lower the heat, and stew covered for 15 minutes. At the end add Salt (to taste) and Black pepper (to taste), stir, and let the side dish stand covered off the heat for 2 minutes.
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