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Parve
Easy
8 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Not your typical side dish, this cabbage medley has just the right balance of savory and sweet. And it’s carb-light as well!
3 tablespoons olive oil
1 medium red onion, sliced in half- rounds
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
4 baby bella mushrooms, chopped
1/2 medium green cabbage, coarsely chopped
7 ounces (200 grams) spinach leaves and stems, coarsely chopped
kosher salt, to taste
pepper, to taste
1 and 1/2 tablespoons Tuscanini Apple Cider Vinegar
2–3 tablespoons Gefen Duck Sauce
Heat oil in a large, deep frying pan.
Add onion and sauté for four to five minutes over medium heat. Add garlic and mushrooms and continue sautéing for three minutes, stirring occasionally. Add cabbage, raise the heat to medium-high, and sauté for five minutes, stirring occasionally.
Finally, add the spinach leaves and sauté for three minutes, stirring often. Midway, add the salt, pepper, and apple cider vinegar, and mix well. Remove from heat and transfer to a serving dish.
Top with dollops of duck sauce. Serve hot.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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