Sauteed mushroom and cabbage with sardines

Published on 8 Mar 2025 | In Italian | By Dinna |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:10 Minutes
- Difficulty Level

Background

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.

Recipe Rating

(4 /5)
(0 Rating)

Combination, Dairy Free, Egg Free, Gluten Free, Healthy, High Fibre, Low Carb, Nut Free, Semi-vegetarian, Sugar Free

The Recipe

Ingredients

1 Tbsp olive oil
100g mixed exotic or woodland mushrooms
1.5 cup chopped Savoy cabbage, Cavolo nero, kale or spring greens
3 garlic cloves
1 lemon
½ tsp chilli flake, optional
1 small tin of sardines in spring water
Salt& pepper

Instructions

1. Thinly slice the garlic.
2. 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.
3. After 5 minutes add the cabbage and the lemon juice. Season with salt & pepper to your liking.
4. Sautee for 5 minutes. Add some water, if it’s getting a bit sticky.
5. When the cabbage is cooked, stir in the lemon zest and spoon it onto two plates.
6. Drain the sardines and place them on top of the mushrooms and cabbage.
7. Serve warm.