Cabbage Stroganoff

Original Recipe

Prep time: 10 minutes || Cook time: 30 minutes || Serving: 4 || Rating 9.5/10

Ingredients

• 14 oz Cabbage, thinly sliced
• 8 oz Mushrooms, sliced
• 12 oz Protein (e.g. chicken, sliced tofu, TVP, or crumbled tempeh)
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon flour
• 1/4 cup white wine (substitution: broth)
• 1 cup broth
• 1 tablespoon dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/3 cup coconut milk (or milk & tapioca)
• 2 tablespoons fresh parsley, chopped
• Salt & pepper to taste

Instructions

1. Add oil in a large skillet over medium high heat.
2. Protein:
   • If use uncooked chicken: cook your chicken (1 inch cube) in a skillet.
   • If use tofu, either pan fry in a skillet or bake it at 375F until golden.
3. Saute cabbage, mushrooms, onions and garlic for approximately 10 minutes. Season well with salt & pepper.
   • if you prefer the cabbage to be crunchy: follow step 3.
   • if you prefer a softer cabbage: saute it alone for 5 minutes before adding mushrooms, onions and garlic.
4. Mix in the protein, and fry for 1 to minutes to heat through.
5. Add white wine and allow alcohol to cook off, approximately 1 to 2 minutes.
6. Sprinkle flour over vegetables, mix in and continue to cook for 2 minutes.
7. Add broth, dijon mustard and worcestershire. Cook until broth thickened, approximately 2 to 3 minutes.
8. Reduce heat to low. Mix in the cream. Cook until heated through.
9. Remove from heat. Stir in chopped parsley before serving.