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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 100 g 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

Method
 

  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.