Mushroom Stroganoff over cabbage "noodles" from The Heart of the Plate: Vegetarian Recipes for a New Generation by Mollie Katzen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toasted barley dumplings

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola or peanut oil for grapeseed oil, and napa cabbage for green cabbage.

  • ellabee on January 23, 2016

    Quite good. I'm skeptical of anything that sounds like trying to be an imitation of a non-veg dish, but this stands on its own well enough. Fundamentally, it's cabbage and mushrooms enriched with butter and dairy -- but in the dead of winter that's fine. Lighter than a noodle-based stroganoff. Optional squeeze of lemon is very beneficial.

  • Cattyb on June 09, 2015

    Used wombok and cooked it, added red and green capsicum and carrot. Quite delicious. Served it with barley dumplings as the recipe suggested but made them lactose-free for the girlie, who added sour cream to the whole shebang anyway. If I had known that she was going to do that, I'd have added a little cheese to the dumplings but I did add garlic to the onions that were cooked with the dumplings.

  • wester on January 23, 2015

    Quite nice. Next time I will use (long-cooked) sauerkraut instead of the cabbage.

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