Monday, January 19, 2009

Sauteed Mushrooms with Red Cabbage

1 cup red cabbage, roughly chopped
1/4 pint (2 oz) mushrooms, sliced
1 small carrot, diced
2 cloves garlic, minced
1/2 onion, diced

Heat 2 Tbsp oil over medium-high heat. Saute onions and carrots for 3 minutes or until onions begin to soften.
Add mushrooms and garlic and cook for 2-3 minutes or until mushrooms become tender.
Stir in the cabbage, season with salt and pepper and cook until the cabbage is crisp-tender, about 5 minutes.


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