1 1/2 medium heads cabbage – cut into thick, short strips
6 portobello mushroom caps, thickly sliced
6 pinches kosher salt, or to taste
ground black pepper to taste
garlic powder to taste
Total Time: 25 minPrep: 10 minCook: 15 minYield: 12Level: easy
Melt the butter with the extra virgin coconut oil in a large skillet over medium-high heat. Cook and stir the cabbage in the butter until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.