Best Mushroom And Cabbage Casserole Recipes

MUSHROOM AND CABBAGE CASSEROLE

Mushroom and Cabbage Casserole image

Provided by Florence Fabricant

Categories dinner, casseroles, one pot, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil or unsalted butter
12 ounces fresh mushrooms
1 large onion, sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 pounds green cabbage, cored and coarsely shredded
2 cups hot chicken or vegetable stock
1 cup dry white wine
Salt and freshly ground black pepper
1 bay leaf
2/3 cup sour cream or plain yogurt
1 teaspoon poppy seeds

Steps:

Preheat oven to 375 degrees.
On top of the stove heat the oil or butter in a heavy three-quart casserole. Add the mushrooms and saute over medium-high heat until they begin to brown. Lower heat to medium, stir in the onion and saute until tender. Stir in the garlic and ginger.
Add the cabbage, stock and wine. Bring to a simmer, mix to distribute the ingredients and season to taste with salt and pepper. Add the bay leaf, cover and place in the oven.
Bake two to two-and-a-half hours, until most of the liquid is absorbed. Remove bay leaf. Check seasonings. Serve topped with sour cream sprinkled with poppy seeds.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 900 milligrams, Sugar 9 grams, TransFat 0 grams

TOMATO CHEESY CABBAGE AND MUSHROOM CASSEROLE

Tomato Cheesy Cabbage and Mushroom Casserole image

I threw this together one night when I had to use up some produce--it turned out great! I make this as a side dish or as a meatless main dish by itself.

Provided by Parsley

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 butter
1 small sweet onion, sliced
2 garlic cloves, minced
1 medium green cabbage, coarsely chopped
1 lb white mushroom, quartered
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4 ounce) can condensed tomato soup
1/3 cup milk
1 1/2 cups shredded cheddar cheese, DIVIDED

Steps:

In a large skillet over med-high heat, melt butter.
Add onions, garlic, cabbage, mushrooms, salt and pepper and cover; stirring occasionally until cabbage is wilted.
Reduce heat to medium. Add tomato soup and milk and stir well.
Add HALF of the shredded cheese; mix well.
Pour into a casserole or baking dish and sprinkle with remaining half of cheese.
Bake uncovered at 350° for about 20-25 minutes or until cheese starts to brown.

Nutrition Facts : Calories 319.3, Fat 15.9, SaturatedFat 9.7, Cholesterol 47.3, Sodium 1031.3, Carbohydrate 30.5, Fiber 7.6, Sugar 17.2, Protein 19.5