heddylamar wrote:We're still eating cabbage from CSA, so I made this tonight. I did modify it a bit -- when don't I? No sage, so I used thyme and ended up adding a bit of smoked paprika too.
Well you inspired me (us - there was a lot of slicing and dicing!) to start here. Definitely a comfort food type of meal and given that it was a day of wind and heavy rain and in the 40s, excellent timing. I just followed the recipe more or less, used green cabbage and made it like a casserole (no cabbage leaf layering). I used 1/2 pound of cremini and 1/4 pound each shitake and chanterelles. We also added croutons and chopped walnuts to the top. I'm looking forward to see how the flavor develops after sitting overnight. We had it with an rustic artisan bread.
ETA: Next day leftovers did not disappoint! Earthy/shroomy flavors much richer and more developed - yum!