1 small green cabbage, cored and diced, about 6 cups
1 cup vegetable broth
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1/2 pound mushrooms (shiitake, if possible)
1 1/2 tablespoons cornstarch mixed into 1/4 cup cold water
1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried
1/2 teaspoon paprika
Salt and black pepper to taste
1. In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green. Remove from heat and remove cover.
2. While the cabbage cooks, heat the olive oil in a large skillet or wok, and sauté the onion and mushrooms until they brown. Add the cabbage and heat through, mixing well.
3. Stir the cornstarch mixture well and add it to skillet. Bring mixture to boil, stirring, until liquid thickens. Reduce heat and season to taste with dill, paprika, salt and pepper.