Tuscan Cabbage & Mushrooms

Tuscan Cabbage & Mushrooms

Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight High Fiber Low Calorie Low Cholesterol

Serves Prep Time Total Time
4 45 min 45 min

Directions

Ingredients

  • 2 medium leeks, white and light green parts only
  • 3 teaspoons butter, divided
  • 1 ounce finely cubed pancetta, or bacon
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 1/2 cup reduced-sodium chicken broth, or water, divided, plus more as needed
  • 6 cups thinly sliced Savoy cabbage
  • 8 ounces shiitake mushrooms, stems removed

Cooking Instruction

Step 1

Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.

Step 2

Heat 2 teaspoons butter in a 12-inch cast-iron skillet over low heat, add pancetta (or bacon) and cook, stirring, until almost crisp. Transfer to a paper towel-lined plate with a slotted spoon.

Step 3

Add the remaining 1 teaspoon butter and the leeks to the pan. Season with 1/8 teaspoon each salt and pepper and add 1/4 cup broth (or water); simmer, covered, until tender, about 5 minutes.

Step 4

Add cabbage and the remaining 1/4 cup broth (or water); season with the remaining 1/8 teaspoon each salt and pepper. Cover and simmer until tender, about 15 minutes. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.) Stir in mushrooms; cover and continue simmering until the vegetables are tender, 5 to 7 minutes more. Serve sprinkled with the reserved pancetta (or bacon).


Nutrition

  • Serving: Per serving
  • Calories: 154
  • Carbohydrates: 21g
  • Fat: 6g
  • Protein: 7g
  • Dietary Fiber: 5g
  • Saturated Fat: 3g
  • Monounsaturated Fat: 1g
  • Cholesterol: 16mg
  • Potassium: 430mg
  • Sodium: 376mg
  • Exchanges: 3 vegetable, 1 fat
  • Carbohydrate Servings: 1

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