Cabbage with mushrooms and sesame
- 1 large shallot, peeled, halved and sliced thin (use 1/4 cup onion or scallion if you don't have shallots)
- 1 tablespoon canola oil
- 6-8 large cremini mushrooms (or whatever you have on hand)
- 1/2 small head cabbage, about 3/4 pound
- 1 teaspoon Bragg's aminos or soy sauce
- 1 teaspoon oriental sesame oil
- 1 tablespoon roasted sesame seeds
- Heat oil in a medium nonstick skillet. Add the shallot and cook on high for about 3 minutes until it begins to soften.
- While the shallot is cooking,clean and slice the mushrooms. Disregard any advice you have ever received not to wash mushrooms and instead to remove any dirt with a damp cloth or paper towel. Life is to short and it doesn't really work anyway. Instead, dump the mushrooms into a largish bowl of water, swish them around to remove the dirt, and remove them. If any are still dirty, empty the bowl and fill it with cold water, and repeat. Slice the mushrooms about 1/4 inch thick.
- Add the mushrooms to the skillet and saute on high until browned, about 5 minutes. Regulate the heat so the shallots don't burn.
- Meanwhile, core and shred the cabbage and add to the skillet. When the mushrooms are brown, add the cabbage, salt lightly, and saute on high for between 5 and 10 minutes, to your taste. About a minute before you are done, add the Bragg's or soy sauce.
- Add the sesame oil and seeds when you turn off the heat.
- Serves two, but it can easily be doubled or tripled if you use a larger skillet.