Green Cabbage and Mushrooms

1. 1

   In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green.

2. 2

   Remove from heat and remove cover.

3. 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. 4

   Add the cabbage and heat through, mixing well.

5. 5

   Stir the cornstarch mixture well and add it to skillet.

6. 6

   Bring mixture to boil, stirring, until liquid thickens.

7. 7

   Reduce heat and season to taste with dill, paprika, salt, and pepper.

* Per serving · 4 servings · Values may vary.