Mushroom and Cabbage Sautee

This recipe is super easy to make and delicious as a side dish with most meals. Cabbage and onion are fantastic foods that support the health of our friendly gut bacteria. Experiment with your fats and oils for a slightly different flavour.


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1/2 brown onion, sliced

1 cup white cabbage, shredded

5 medium mushrooms, sliced

1 cup green beans, chopped in half

1 tsp himalayan salt

1/4 tsp cayenne pepper

1/2 tsp turmeric

1 tsp ground black pepper

1 tbsp coconut oil (or ghee or organic butter)



Heat onion, spices, salt and pepper in a large sauce pan. Stir for a couple of minutes until aromatic and until onion becomes slightly translucent.

Add coconut oil and stir through. Add remaining ingredients, toss and leave covered for 8-10 minutes on medium to high heat.

Stir occasionally. The cabbage and mushroom should keep the mixture moist. If mixture starts to stick to the pan, add a small amount of bone broth, water or an extra tablespoon of coconut oil.

I like to uncover the vegetables in the last two minutes.


Serves 2 as large side dish or 4 as small


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