Japanese sweet potatoes have a buttery white interior and a reddish-purple exterior. Be aware that they are sometimes referred to as Japanese yams at supermarket stores. They complement parsnips really nicely with their lovely sweetness. These two root veggies have such a rich taste that I don’t add much else to the soup.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- nonstick cooking spray
- 8 cups chopped red cabbage
- ½ (8 ounce) package sliced cremini mushrooms
- salt and ground black pepper to taste
- 8 cups fresh baby spinach
- 4 leaves fresh sage, minced
- ¼ cup chopped green onion
Instructions
- Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
- Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.
Reviews
This recipe definitely changed my opinion of cooked cabbage! I was never a fan, but this was delicious! The ingredients are simple, healthy, and accessible. Sautéing the cabbage brought out a nice sweetness, and left the cabbage soft, but still had a great texture. The only change I made was using green cabbage, I wasn’t able to get red cabbage. I don’t think that took away from the overall taste and texture of the dish, the red cabbage would probably add more vibrant colors. We’ll definitely be making this dish again!