Sauteed mushroom and cabbage with sardines
If you need to boost your calcium and vitamin D intake, this sautéed mushroom and cabbage with sardines is a good source of both. It’s quick and easy to make, tasty, healthy, gluten-free, dairy-free and low-carb too. I made this dish with Cavolo nero, but kale, savoy cabbage or spring greens would work too. You can serve it with sourdough, rice or lentil wraps.
Ingredients
Method
- Thinly slice the garlic.
- Heat the oil a frying pan and fry the garlic & chilli flakes (if used) for 30 seconds over low heat, then add the mushrooms and put a lid on.
- After 5 minutes add the cabbage and the lemon juice. Season with salt & pepper to your liking.
- Sautee for 5 minutes. Add some water, if it’s getting a bit sticky.
- When the cabbage is cooked, stir in the lemon zest and spoon it onto two plates.
- Drain the sardines and place them on top of the mushrooms and cabbage.
- Serve warm.