Cabbage and Mushroom Stir Fry

This simple stir fry is amazingly delicious. The cabbage and mushroom combination has a lovely sweetness to it. I absolutely love it and am astonished at how good this simple stir dish is. This stir fry is also compatible with the Slow Carb Diet. Although its not high in protein, cabbage does help with fat loss. 

Ingredients
(Vegetarian, Vegan, Four Hour Body, Slow Carb Diet, Gluten Free)

Protein in one 250ml cup: ~ 2g

½ drumhead cabbage
400g mushrooms 
1 tablespoon vegetable oil
1 onion
1 teaspoon salt


Preparation

1. Onion: Dice the onion.
2. Cabbage: Remove the hard core of the cabbage and shred/cut the cabbage into 3-5 cm strips. 
3. Mushroom: Wash and cut the mushrooms into 3 cm strips as well. 

Cooking

1. Oil & onions: Heat the oil a large pot. Once the oil is hot, add the onions and cook until they are soft. 
2. Cabbage & mushroom: Add the cabbage and mushroom and cook until the cabbage is soft and translucent. I add the cabbage in batches to soften then and make room in the pot for the next batch of cabbage.  
3. Salt: Once the cabbage is cooked, add salt and stir well. 

Variation: 

1. Use soy sauce or vegetable stock instead of salt. I personally think salt alone is the best for this dish, compared to adding soy sauce or vegetable stock.
2. Use wombok instead cabbage