I had a nice head of cabbage from one of my favorite farmers, so I snagged some oyster mushrooms at the Shop ‘n Save and sauteed cabbage as follows:
Roasted sweet potatoes:
First, pre-heat oven to 400 degrees. Peel a sweet potato per person (or 2 for 3 people), cut in half width-wise, and then into wedges. Put into baking pan with olive oil, S&P, and mush around. These will take about 20-25 minutes to bake. At the end, about 10 minutes from the end, or half way (or whenever you remember), toss in a diced chipotle pepper (canned, in adobo). Alternately, start at the beginning with a thyme sprig or two. When these are in the oven, make the cabbage.
Cabbage directions: [Inspiration: White Dog Cafe]
1/2 head cabbage — savoy is preferred; I only had regular green
oyster mushrooms, in large-ish pieces (shitake or crimini are fine subs)
pancetta, about 1 oz per serving, chopped
Cut cabbage in half, remove the core (and some outer leaves), and cut into thin strips. Saute about 1 oz pancetta in pan with olive oil for several minutes. Add mushrooms and saute for a few minutes with S&P. Add cabbage and about 1/4 c water. Savoy takes about 5 minutes to cook; regular takes longer, and it’s a good idea to cover to steam. This can sit for a bit, happily.
Sautee a butterflied boneless breast in butter and olive oil after seasoning with S&P and dipping in flour. Takes about 3 minutes total if thin! Remove from pan. Add stock and deglaze, and add 1 T butter and swirl in. Put chicken back to mingle with sauce. Serve at once. Note: This does not need anything since you can eat with the cabbage which is fully flavored.