Savoy Cabbage, Walnuts and Mushrooms
Total time: 25 minutes
With the walnuts and mushrooms, this in an autumn salad. Serve warm or room temperature, with or without a bit of cheese If you don't have truffle oil, use a bit of sesame or walnut oil.
Ingredients:
- 4oz (120gr) Savoy or green cabbage about 1/3 head
- 1/4 cup walnuts about
10
- 1 red onion
- 4oz (120gr) mushrooms
- 1 tbs Balsamic Vinegar
- 1 tbs soy sauce
- 2 tsp olive oil
- 2 tsp butter
- 2 tsp truffle oil optional
- Camembert, for garnish optional
Instructions:
- Cut onion into quarters, then slice.
- Trim and slice mushrooms.
- Cut a slice off the cabbage, cut the slice into thirds, then slice thinly.
- Heat olive oil and butter in a medium skillet.
- Add onion and sauté over medium-high heat until starting to brown.
- Reduce heat, add mushrooms, walnuts and let cook until nicely browned, about 10 more minutes.
- Increase heat, add cabbage, soy sauce and vinegar and stir-fry until cabbage wilts.
- Drizzle with truffle oil (optional) and serve - with a wedge of Camembert if you have it.