Broccoli and Cabbage with Mushrooms

1/4 white cabbage, finely chopped
6 button mushrooms, sliced
1 broccoli, chopped into florets
1 Tsp (or 1 cube) salt reduced vegetable stock
1 cup water
1 Tblspn Extra Virgin Olive Oil (EVOO)

Add EVOO to a wok and place over medium heat;
Add the cabbage and broccoli and stir for roughly 2 minutes;
Add the water and vegetable stock and simmer for 15 minutes, stirring occasionally;
Add the sliced mushrooms and cook for a further 5 minutes or until the liquid has reduced and the cabbage and broccoli has cooked through (but not mushy);
Add to the side of your plate to accompany a main meal and enjoy! Don’t forget to #organictransformations so I can see your wonderful, nourishing re-creations!

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