Stewed Cabbage with Porcini Mushrooms

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.