Cider Braised Cabbage with Mushrooms and Olives

I can't resist the allure of cabbage just before spring arrives.  Cabbage means frugal, budget friendly meals.   And because of Saint Patrick's day bargains are everywhere again this week. Or why not go to your local market because you know what they say?  Two heads are better than one.    

That's what I told myself, and that I always like cabbage but  now I've got more than I can handle. So I run through recipes like rolled cabbage leaves like this one or coleslaw, or added to a stir fry or braised in cider. 

I also had mushrooms on hand.  A more expensive budget item, mushrooms should be eaten within a few days.  They lose moisture and become rubbery.  How would they go with cabbage?

Cider Braised Cabbage with Shiitaki Mushrooms and Kalamata Olives

(Serves 4)

1/4 cup chopped shiitaki mushrooms 

1 tablespoon oil

4 to 5 cups shredded cabbage

1/4 teaspoon garlic powder, or 1 clove garlic, pressed

1/4 cup apple cider (or berry wine)

1/4 cup chopped kalamata olives 

1 tablespoon chopped Mama Lil's peppers

Lemon wedges

Heat a heavy skillet over medium heat.   Add shiitaki mushrooms.  Stir and cook until mushrooms get softer. 

Add oil, cabbage and garlic powder.  Stir and cook for a few minutes.  Add apple cider, stir, cover and steam until cabbage is soft.  Stir in kalamata olives and Mama Lil's peppers.  Serve lemon wedges with cabbage.  A squeeze of lemon gives this dish a perfect bit of tang.

Served over toast this is amazing!

My Cooking Assistant gave this one a  big paws up