cabbage & mushroom toasts with dill

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cabbage mushrooms dill toast toppings

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This recipe is based on a galette recipe in Deborah Madison’s Vegetarian Cooking for Everyone. Yes, I’ve made this recipe as a galette, and it’s very lovely and festive as a tart. But I’m not always in the mood to mix up a batch of tart dough, and even when I do, the crust never tastes as good as toast made from our Rise & Shine Bakery whole grain sourdough bread. So usually I just make this topping and pile it high on slices of toast!

For a feast, serve these toasts alongside the roasted winter squash cubes or the beet salad with horseradish dressing! You can double the recipe if you have a big enough skillet—the cabbage mixture keeps really well in the fridge or freezer.

1-2 tablespoons olive oil
1 large onion, finely diced
sea salt or kosher salt and freshly ground pepper
4-8 ounces mushrooms, thinly sliced
4 cloves garlic, minced
½ teaspoon dried thyme
1 teaspoon dried dill
6-8 cups thinly sliced green cabbage (Savoy or regular green cabbage)
¼ cup chopped parsley
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thick slices of hearty whole-wheat bread
1 clove garlic, peeled
olive oil or butter and/or prepared horseradish, for topping the toast

1. Heat the oil in a large skillet over medium heat. Add the onion and ½ teaspoon salt and sauté until golden, about 10 minutes. Then add the mushrooms, garlic, and herbs and cook until softened, about 10 minutes.
2. Add the cabbage, another ½ teaspoon salt, and ½ cup water. Cover and cook slowly until the cabbage is tender, about 15 to 20 minutes, turning it occasionally. Add more liquid as necessary. When tender, uncover and raise the heat to evaporate any excess moisture. The mixture shouldn’t be too soupy.
3. Stir in the parsley and season with salt and pepper.
4. Toast the bread and scrub one side with the raw garlic clove. Drizzle each slice with olive oil or spread with butter and then add horseradish if you like. Pile the cabbage-mushroom mixture on top and enjoy!