I cooked our stuffed turkey breast on Saturday and it was pretty good, we both enjoyed it. I also found a cabbage and mushroom dish which I served with it. I followed it with Chocolate Lava Cakes with cream. I had a little problem with the Cabbage recipe, it doesn't say drain the cabbage or not, so I drained it and then realised that I needed the stock so I added wine and it turned out fine. I have also added don't drain to the recipe.
Green Cabbage and Mushrooms
1 small green cabbage, cored and diced, about 6 cups
1 cup vegetable broth
1 Tbs extra-virgin olive oil
1 medium onion, diced
1/2 lb mushrooms (shiitake, if possible)
1 1/2 Tbs cornstarch mixed into 1/4 cup cold water
1 Tbs fresh dill weed, chopped, or 1 teaspoon dried
1/2 tsp paprika
Salt and black pepper to taste
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. Remove from heat and remove cover. Don't drain.
2. While the cabbage cooks, heat the olive oil in a large skillet or wok, and sauté the onion and mushrooms until they brown. Add the cabbage and heat through, mixing well.
3. Stir the cornstarch mixture well and add it to skillet. Bring mixture to boil, stirring, until liquid thickens. Reduce heat and season to taste with dill, paprika, salt and pepper.
Author: Andrew Weil MD
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