Cabbage with Portobello Mushrooms
1/2 butter (or Earth Balance if you're vegan)
1/2 tablespoon olive oil
1/2 medium head of cabbage, cut into thick, short strips
8 oz. baby portobello mushrooms, sliced
salt, pepper, and garlic powder to taste
Heat the butter and olive oil in a large skillet over medium-high heat. Add the cabbage and cook and stir until soft, about 5 minutes. Season with salt, pepper, and garlic powder. Add the mushrooms and continue cooking, stirring frequently, until mushrooms are tender.