3 cups shredded cabbage
1 large onion, sliced
½ teaspoon snipped fresh or
¼ teaspoon dried tarragon leaves
½ teaspoon snipped fresh or
¼ teaspoon dried basil leaves
2 teaspoons snipped fresh or 1 teaspoon dried marjoram leaves
¼ teaspoon freshly ground pepper
Chicken Stock
2 teaspoons clarified butter
½ pound mushrooms, sliced
1 teaspoon salt
Snipped parsley
1. Place cabbage and onion in a medium saucepan; sprinkle with tarragon, basil, marjoram, and pepper. Pour in 1 inch of stock; simmer covered until cabbage is tender (about 10 minutes). Drain.
2. Heat butter in a medium skillet until bubbly; add mushrooms and cook 4 minutes, stirring occasionally. Stir mushrooms and salt into cabbage mixture. Sprinkle with snipped parsley. Serve with Mock Creme Frakhe or yogurt, if desired.
4 TO 8 SERVINGS