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Mushrooms and Cabbage


  • 2 tablespoons butter

  • 2 tablespoons extra virgin coconut oil

  • 1-1/2 medium heads cabbage – cut into thick, short strips

  • 6 portobello mushroom caps, thickly sliced

  • 6 pinches kosher salt, or to taste

  • ground black pepper to taste

  • garlic powder to taste

Total Time: 25 min Prep: 10 min Cook: 15 min
Yield: 12 Level: easy


  1. Melt the butter with the extra virgin coconut oil in a large skillet over medium-high heat. Cook and stir the cabbage in the butter until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.