Braised Napa Cabbage with Mushrooms and Gorgonzola

Name: Braised Napa Cabbage with Mushrooms and Gorgonzola
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 283 grams brown button mushrooms, wiped clean with a damp paper towel and sliced (about 4 cups loosely packed sliced mushrooms); 3 Tbsps dry sherry, vermouth or white wine; 1 Tbsp chopped fresh parsley leaves; 1 teaspoon chopped fresh thyme leaves; 59 milliliters crumbled Gorgonzola or other mild blue cheese such as Humboldt Fog; 3 Tbsps heavy cream; 4 servings Kosher salt and freshly ground black pepper; 1 large Napa cabbage, core removed, halved lengthwise then sliced into ribbons (about 2 quarts chopped cabbage); 118 milliliters medium shallots, peeled and thinly sliced (about; 3 Tbsps unsalted butter, divided

Braised Napa Cabbage with Mushrooms and Gorgonzolan is a gluten free, primal, and vegetarian side dish. One portion of this dish contains around 4g of protein, 15g of fat, and a total of 166 calories. This recipe serves 4. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of gorgonzola, butter, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Heat 2 tablespoons butter in a large, heavy-bottomed Dutch oven set over high heat until melted.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add mushrooms, shallots, and thyme and cook, stirring frequently, until well-browned, about 15 minutes (mushrooms will release liquid, then will brown when liquid evaporates). Season to taste with salt and pepper, then deglaze pan with sherry, vermouth, or wine and cook, stirring and scraping bottom of pot until liquid has evaporated.

Ingredients you will need

Salt And Pepper

Mushrooms

Shallot

Vermouth

Sherry

Thyme

Wine

Equipment you will use

Frying Pan

Pot

Transfer to a large plate and set aside.

Wipe out Dutch oven with a paper towel, add 1 tablespoon butter, and heat over medium-high heat until melted.

Ingredients you will need

Butter

Equipment you will use

Paper Towels

Dutch Oven

Add thicker slices of cabbage (those closer to the core, which will take longer to cook). Cook, stirring occasionally, until lightly wilted, about 3 minutes.

Ingredients you will need

Cabbage

Add rest of cabbage and cook, stirring occasionally, until cabbage is completely tender and all moisture evaporated, about 12 minutes. Lower heat and add heavy cream. Stir to combine and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Heavy Cream