Authentic Cabbage with Mushrooms Recipe

Cabbage with mushrooms is a simple recipe I often prepare in the fall, either as a part of a vegetarian meal or as a side.

Cabbage with Mushrooms Recipe


  1. 2 Tbsp. peanut oil ( you can replace peanut oil with any other alternative if you have a peanut allergy)
  2. 1 Chinese cabbage (bok choy), around 4 pounds will be enough
  3. Ten medium Oriental dried mushrooms
  4. 1 cup sliced bamboo shoots (canned)
  5. 1 tsp. salt
  6. 1 tsp. black pepper (freshly ground, please) 


  1. Start by washing the cabbage in warm water. Then, remove the bruised outer leaves and slive all bu the stalky part. 
  2. For around 25 to 40 minutes, soak mushrooms until they are soft. Slice off the mushroom stems and cut them into equal halves.
  3. Please don’t throw away the water you used to soak your mushrooms; save them. Slide the bamboo shoots.
  4. Heat peanut oil ( or the alternative oil that you’d use if you are allergic to peanuts) and stir-fry cut mushroom for around 120 seconds. 
  5. Next, add the cabbage (cleaned and sliced) and stir for a minute.
  6. Add 1 cup of bamboo shoots and 1 tsp of salt and keep stirring. Here, you can add freshly ground black pepper for additional taste. 
  7. Add the leftover mushroom water, cover the container and let it simmer for around 10 minutes. 
  8. Your meal is ready when you find your cabbage to be transparent, crisp, and tender green.

Per Serving: 90 calories; protein 5.1g; carbohydrates 10.4g; fat 4.7g; sodium 141mg. 

This recipe is suited for a hungry family of four. 

Was it worth reading? Let us know.