Do again: Yes, most definitely
I gleaned this recipe from Liz's Shedding the Fat-Suit. She adapted her recipe from here on cdkitchen.com. Liz omitted the onions and added mushrooms and garlic. I brought back the onions and kept her idea of mushrooms and garlic.
I found this pretty easy to do and fairly quick. I spent extra time dicing for the kids. As they become used to it, I may make the pieces larger.
Here is my version:
1/2 head of cabbage, shredded fine
1 medium sweet onion, diced
3 portabella mushrooms, diced
1-2 cloves of garlic pressed
1 cube of beef bouillon crushed because I didn't have 1 tsp beef bouillon powder
3 T butter (I'm sure it could be substituted, but then maybe reconsider the sour cream)
1/3 cup sour cream (I set aside 1/2 the batch w/o sour cream and it was very good, too)
Dash of salt (I used my new-found-appreciation-for kosher salt)
Pepper to taste (I used freshly ground I had left over from the roasted Brussels sprout recipe
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| The ingredients (I forgot to include the garlic) |
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| Diced (there's the garlic) |
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| After crushing bouillon cube, I dissolved it with a small amount of warm water. |
Melt butter in pan - medium-high heat
Add onions and garlic
Cook about 1-2 minutes
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| Butter, garlic, and onions, med-hi, 1-2 min |
Add mushrooms and bouillon (I know, it doesn't look appetizing)
Reduce heat to medium
Cover and cook 1-2 minutes
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| mushrooms and bullion added, med, covered, 1-2 min |
Add cabbage
Cover and cook 1-2 min
Stir often
Remove cover, cook a few more minutes (until desired crunch/limp ratio is met)
Add salt and pepper (taste before adding salt because bouillon is salty)
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| added cabbage, stirred often, covered initially 1-2 min, removed cover, cont. stirring often, cook until desired consistency, add salt and pepper |
I divided the batch and kept some without sour cream.
Add 1/3 cup-ish of sour cream and stir
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| Removed half of the batch before adding sour cream (L) 1/3 cup of sour cream added to batch on right |
Family Review:
5 y.o. - tried both, spit out both
9 y.o. - tried both, prefers the version without sour cream
10 y.o. - tried both, preferred the version with sour cream
Hubby - Really liked it, preferred it with sour cream, looks forward to more
Me - Oh, yum, both versions
The 9 and 10 y.o. didn't want a lot of it, but they did eat it. I will continue to serve it to them. I think the 5 y.o. will get used to seeing it and eventually eat it.
Irrelevant side note: I had an unopened container of sour cream with a "Aug 2 10" date on it (it's September 18). Do I use it? I typically don't like sour cream; Danny is the sour cream lover in the family. I try it to see if it's good. How do you tell? It's sour to begin with. It seemed okay (for being sour cream). I asked Danny to do a taste test. He thought it was good. So, I used it. Therefore, if you want your cabbage stroganoff to be as good as mine, use unopened expired sour cream. (Just kidding).
Irrelevant side note: I had an unopened container of sour cream with a "Aug 2 10" date on it (it's September 18). Do I use it? I typically don't like sour cream; Danny is the sour cream lover in the family. I try it to see if it's good. How do you tell? It's sour to begin with. It seemed okay (for being sour cream). I asked Danny to do a taste test. He thought it was good. So, I used it. Therefore, if you want your cabbage stroganoff to be as good as mine, use unopened expired sour cream. (Just kidding).
Thanks, Liz!
